Southern Indian Lamb Curry

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1/4 cup extra-virgin olive oil

1 1/2 tablespoons cloves

1 1/2 tablespoon cumin seed

11/2 tablespoon fennel seed

1 1/2 tablespoon coriander seed

1 1/2 tablespoons turmeric

1 cinnamon stick

2 fresh bay leaves

10 fresh curry leaves

3 pounds boned shoulder lamb, cut into 1-inch cubes

1 fresh red chili

2 medium onions, roughly chopped

5 cloves garlic, peeled

2 tablespoons minced fresh ginger

Kosher salt and freshly ground black pepper

5 large fresh tomatoes

1/2 cup plain unsweetened natural yogurt

1/2 bunch fresh cilantro, roughly chopped

1 scallion, cut into strips

6 cups steamed basmati rice