When hot, add olive oil, then stir in 2 chopped onions and cook, stirring occasionally. Add cloves thinly sliced garlic and cook.
Place the cubed lamb meat into the pot, then season with Kosher salt and black pepper. Cook undisturbed, then stir and continue cooking an additional 3-5 minutes.
Pour in water, then add chopped mint, chopped cilantro, prunes, and golden raisins. Stir well. Scatter the cubed potatoes on top, then bring to a boil.
Reduce the heat to a simmer, then place a piece of aluminum foil directly on top of the ingredients.
Give the curry a good stir, then taste and adjust seasoning as needed, using the remaining salt if desired.