Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent and slightly golden, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.

Add ground coriander, ground cumin, ground cinnamon, ground ginger, ground cloves, ground cardamom, sweet paprika, and chili powder to the pot. Cook, stirring frequently, until the spices become fragrant and start to toast, about 2 minutes.

Add the lamb chunks to the pot. Cook until browned on all sides, about 5-7 minutes.

Pour in the coconut milk, stirring to combine and deglaze the pot. Stir in chopped rosemary, thyme leaves, and sea salt. Bring to a simmer.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors are well-developed. Adjust seasoning with additional salt, if needed.

Garnish with chopped fresh cilantro before serving.