Heat the oil in a pan and fry the cinnamon and bay leaves for a minute. Add the ginger-garlic and fry until it releases a fine smell. Add the onion and fry until golden. Then add the tomatoes and fry for 5 minutes. Add the lamb pieces and stir-fry for 5 minutes. Add red chili powder, turmeric powder and salt and mix well. Add 3 cups of water and bring it to a boil. Cover the pan and reduce the heat. Cook for 45-50 minutes or until the lamb is tender and the gravy becomes thick. Serve garnished with chopped coriander leaves.