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Heat vegetable oil in a large saucepan over medium heat. Add lamb cubes and brown on all sides. Remove and set aside.
In the same pan, sauté the chopped onion until soft and translucent. Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Stir in turmeric, coriander, cumin, cinnamon, and cardamom; cook for another minute to release their aromas.
Add yogurt, ground almonds, and tomato puree, stirring well to form a smooth paste.
Return the lamb to the pan and pour in the stock. Bring to a simmer, then cover and cook over low heat for 45 minutes, stirring occasionally.
Stir in the cream (or coconut milk) and garam masala. Cook for an additional 10 minutes, allowing the sauce to thicken slightly.
Season with salt and pepper to taste. Garnish with sliced almonds and fresh cilantro before serving.
Serving and Storage Tips:
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