Combine lamb, ginger, garlic, turmeric, and yogurt in a bowl.

Mix thoroughly to coat the lamb.

Refrigerate overnight for marination.

Remove lamb from refrigerator 2 hours before cooking to bring to room temperature.

Heat oil in a large, heavy-bottomed skillet until smoking.

Reduce heat to low, add cardamom pods, cloves, and cinnamon stick.

Cook gently for 1 minute to release aroma.

Increase heat to medium.

Add onion and green chilies, cook until golden and oil separates.

Increase heat to high, add marinated lamb to the pan, stir until slightly browned.

Add fresh and canned tomatoes to the pan.

Add a little hot water if necessary to prevent sticking.

Add coriander leaves and dry chilies.

Bring to a boil, add salt and sugar to taste.

Cover tightly, reduce heat to low, and simmer for 1 1/2 to 2 hours, or until lamb is fork-tender.

Adjust seasonings as needed.

If adding salt, simmer for 10 more minutes.

Remove from heat.

Garnish with coriander leaves and/or green chilies before serving.

Serve with rice, roti, or naan.