Cut the lamb into bite-size cubes of 2.5
cm. Heat a wok with ghee and add the onion. Cook, stirring until soft.
Add yogurt, coriander, chili powder, cardamom, cumin, cloves, turmeric,
ginger and garlic. Combine well. Add the salt and drained tomatoes.
Simmer without a lid for about 5 minutes. Add in the lamb and stir until
well coated. Cover and cook over low heat for 1.5 hours or until the
lamb is tender. Stir occasionally. Uncover and simmer until the liquid is thick. Meanwhile toast the almonds in a dry pan over medium heat for 3 to 4
minutes, shaking the pan gently, until the nuts are golden brown. Remove from the pan at once to prevent burning. Sprinkle the lamb with the garam masala and mix through. Serve with the almonds sprinkled over and garnished with coriander