To make the dough: In a medium bowl, mix together the flour, oil, salt, and 1/2 cup water until dough comes together. On a lightly floured surface, knead the dough until smooth and elastic, 2-3 minutes. Form into a ball, transfer to a bowl, cover with a damp cloth, and allow to rest for 2 hours.
To make the stew: In a medium saucepan, cover the lamb and 1 teaspoon of the salt with 4 1/2 cups water. Bring to a boil, then cover, and reduce heat to a low simmer. Cook until the lamb is tender, 1-1 1/2 hours. Strain the lamb into a bowl, reserving the broth. For bone-in lamb, shred the meat and discard bones.
In a large pot, drizzle vegetable oil over medium heat. Add the onions and cook, stirring often, until softened and beginning to brown, 8-10 minutes. Stir in the garlic paste, coriander, cumin, black pepper, turmeric, ginger, cinnamon, cardamom, red pepper flakes, cloves, and nutmeg. Cook for a minute, then mix in the tomato paste and tomatoes. Cook, stirring occasionally, for 5 minutes. Stir in the tender lamb meat and increase heat to high. Cook, while stirring, for 5 minutes. Add 4 1/2 cups of the reserved broth. If the broth does not equal 4 1/2 cups, then add hot water to make up the difference. Season with remaining 1 tablespoon salt. Bring the stew to a boil. Reduce heat to a medium low simmer and cook until the mixture begins to thicken, 10-15 minutes.
As the stew is cooking, divide the rested dough in two equal halves. Remove one half from the bowl and form into a long rope on a lightly floured surface, about 3/4 inch thick. Use a sharp knife to cut the rope into 1 inch long pieces. Press each piece with 2 finger to form small indentations. Repeat with remaining half of dough.
Add the dough pieces to the stew one piece at a time, stirring in-between to prevent sticking. Reduce heat to low, cover, and cook until dumplings are chewy but cooked, 35-40 minutes. Stir often, but gently. Season with additional salt if desired.
Serve hot with a drizzle of ghee.