Pat the lamb shoulder chunks dry and season with kosher salt. Heat ghee or neutral oil in a Dutch oven over medium-high heat. Sear the lamb in batches until a deep golden-brown crust forms on all sides. Remove the lamb and set aside, leaving the fat in the pot.

Reduce heat to medium. Add the crushed green cardamom pods to the hot fat and let sizzle for 30 seconds. Add the diced yellow onion and sauté for 10-12 minutes until deeply golden brown. Stir in minced garlic and grated ginger, cooking for 1 minute. Add ground coriander, turmeric, cumin, and garam masala, toasting for 45 seconds.

Pour in the full-fat coconut milk, scraping the bottom of the pot to deglaze. Return the seared lamb and resting juices to the pot. Bring to a gentle simmer, reduce heat to the lowest setting, cover, and cook for 90 to 105 minutes until the lamb is fork-tender.

While the lamb braises, rinse and cook the basmati rice until fluffy. Heat a cast-iron skillet over high heat. Brush naan bread with melted butter and blister in the hot skillet for 30-45 seconds per side.

Spoon the thick golden-brown curry and tender lamb into rustic bowls. Swirl thick white coconut cream over the top. Garnish with cracked black pepper, extra crushed cardamom pods, and chopped fresh cilantro. Serve hot alongside the fluffy rice and blistered naan.