Heat oil in a pot and fry cinnamon sticks and bay leaves until fragrant.
Add onions to the oil and sauté until golden brown.
Add ginger and garlic paste and stir for a few seconds.
Add red chilli powder, ground cumin, coriander, garam masala and turmeric. Stir the ground spices for 2 – 3 seconds only. The mixture in the pot should resemble a thick spice paste.
Add lamb knuckles and coat the pieces in the spice paste. Add salt and continue stirring the lamb ensuring that the meat does not stick and burn. When the mixture does begin to stick, add boiling water to cover and allow to simmer for 45 – 60 minutes until the meat is tender.
Add chickpeas and simmer for 5 minutes. Make a space in the centre of the pot and add chopped tomatoes. Once the tomatoes have broken down into a thick pulp, gently stir and add more water if the sauce is too thick. Adjust the seasoning and garnish with fresh coriander.