Heat the vegetable oil in a large pan over medium heat. Add the diced lamb and brown on all sides. Remove from the pan and set aside.
In the same pan, add the chopped onions and cook until softened, about 5 minutes.
Add the minced garlic, grated ginger, and chopped green chillies. Cook for another 2 minutes.
Return the browned lamb to the pan. Add the ground turmeric, ground cumin, ground coriander, ground cinnamon, and ground cardamom. Stir well to coat the lamb and spices.
Pour in the Greek yogurt and double cream. Stir to combine.
Sprinkle in the ground almonds and season with salt to taste. Stir again.
Cover the pan and simmer gently for 45 minutes to 1 hour, or until the lamb is tender and the sauce has thickened.
Garnish with fresh coriander before serving.
Serve hot with rice or naan bread.
