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Brown the Lamb: Heat vegetable oil in a large pan over medium heat. Add the lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove and set aside.
Cook Aromatics: In the same pan, add chopped onions and cook until golden and soft (about 5 minutes). Add garlic and ginger and sauté for 1-2 minutes until fragrant.
Add Spices: Stir in turmeric, coriander, cumin, cinnamon, and cardamom. Cook for 1 minute to release flavors.
Create Sauce Base: Mix in yogurt, ground almonds, and tomato purée. Cook the mixture for 2-3 minutes, stirring constantly to avoid curdling.
Simmer Lamb: Return the lamb to the pan, pour in the stock, and bring to a simmer. Cover and cook on low heat for 1 to 1.5 hours, until lamb is tender.
Finish with Cream: Stir in the cream (or coconut milk) and garam masala. Simmer uncovered for 10 minutes to thicken. Season with salt and pepper.
Garnish: Sprinkle sliced almonds and fresh cilantro on top before serving.
Serving and Storage Tips
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