Toast garam masala ingredients in a dry pan over medium heat until fragrant.
Grind toasted spices into a fine powder and sieve.
Boil soaked chickpeas in clean water with bay leaf, cardamom, clove, and salt until tender.
Fry spices and onions in oil, then add ginger-garlic paste, powdered spices, tomatoes, water, and cooked chickpeas to simmer for 30 minutes.
Preheat oven to 225°C and heat a thick baking tray.
Whisk sugar, egg, and milk, then combine with flour, baking powder, and salt.
Knead into a soft dough without overworking it.
Cover dough and rest in a warm place for 15 minutes.
Pour oil over dough and knock out the air.
Divide into 8 balls and roll into 10cm circles.
Bake on the hot tray for 4-5 minutes and brush with melted ghee.
Lower the oven temperature to 200°C.
Sear lamb in a hot pan, dust with garam masala and salt, then roast for 5-7 minutes.
Rest the lamb for 4 minutes before slicing.
Serve lamb over chickpeas with fresh garnish and naan bread.