Whisk the yoghurt and add ginger, garlic paste, red chili powder, turmeric powder and chopped coriander leaves. Mix well. Pout this mixture over the lamb and marinate for 4 hrs.
Heat the oil in a pan and fry the cinnamon, cloves and cardamom pods for a minute. Add the onions and fry until golden. Then add the marinated meat and sauté for 5 minutes. Lower the heat and cook for 10 minutes or until all the marinade is absorbed by the meat. Then stir continuously for 5 minutes. Add tomatoes and cook for 10 minutes. Stir occasionally. Now add the curry leaves and salt and stir well for couple of minutes. Pour 3 cups of water and cook over low heat until the lamb id tender. Serve hot.