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Heat vegetable oil in a large saucepan over medium heat. Add the lamb cubes and sear them until browned on all sides. Remove the lamb and set it aside.
In the same pot, sauté the finely chopped onion until soft and golden.
Add the minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
Stir in the turmeric, coriander, cumin, cinnamon, and cardamom. Let the spices cook for about a minute to release their full aroma.
Add the yogurt, ground almonds, and tomato puree to the pan. Stir well until the mixture forms a smooth, rich paste.
Return the browned lamb to the pot and pour in the stock. Bring to a gentle simmer, then cover and cook over low heat for 45 minutes, stirring occasionally.
Stir in the heavy cream (or coconut milk) and garam masala. Simmer uncovered for an additional 10 minutes to thicken the sauce slightly.
Season to taste with salt and black pepper.
Garnish with sliced almonds and fresh cilantro just before serving.
Serving and Storage Tips:
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