Mix saffron strands (crushed if desired) with warm milk and allow to soak.
Add lamb, garlic, ginger, cumin, chili powder, paprika, and coriander into a large bowl and stir until meat is coated. Cover and refrigerate for two hours or more.
Heat ghee in a large skillet or saucepan over low heat.
Add onion and cook for ten minutes or until lightly browned. Remove from pan.
Add cardamom pods, cloves, bay leaves, and cinnamon stick and fry for one minute.
Turn heat to high and add the meat and onion and stir, frying for two minutes.
Reduce heat to low, cover, and cook for fifteen minutes.
Remove cover and fry until meat is dry, about three minutes.
Ad 1/4 cup water, cover, and cook for five minutes.
Uncover and add 1/2 cup water.
Cover and simmer over low heat for 30-45 minutes, until meat is tender. The liquid will reduce until almost dry.