In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add 1.5 pounds of cubed lamb, browning it for about 5-7 minutes until the pieces are golden and crispy on the outside. Use tongs to turn the lamb for even cooking. Once browned, remove the lamb from the pot and set it aside on a plate.

In the same pot, add the finely chopped large onion and minced garlic, sautéing them over medium heat. Cook for about 4-6 minutes until the onion is translucent and fragrant, stirring occasionally to prevent sticking.

Return the browned lamb to the pot, mixing it with the onions and garlic. Stir in 2 teaspoons of garam masala powder, 1 tablespoon of yellow curry powder, 1 teaspoon of cumin seeds, and salt to taste. Toast the spices for about 1-2 minutes, stirring constantly until they become aromatic.

Pour in one can of coconut milk and 2 tablespoons of tomato paste, mixing well to combine. Next, add 2 medium chopped potatoes and 2 sliced carrots to the pot. Stir thoroughly.

Reduce the heat to low and cover the pot, allowing the coconut lamb curry to simmer gently for approximately 1 hour and 55 minutes. Stir occasionally to prevent sticking.

Once the lamb is fork-tender and the sauce is thickened, remove the pot from heat. Serve warm, garnishing with fresh cilantro.