Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, ginger, garlic and 1 tbsp olive oil in a large bowl and mix into a paste.
Add the lamb chunks and mix to coat evenly.
Heat the remaining oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
When the oil sizzles, add the meat with the onions and fry until the spice aromas are released and the onions start to soften.
Add the tomatoes, tomato paste, almonds, butter, sugar add the vegetable stock. Mix well.
Bring up to a simmer, then put the lid on the dish and put the whole thing in the oven for 3.5 hours. If your meat has released a lot of oil, you may wish to skim some off the top at this stage.
Remove from the oven, add the cream and stir through.
Return to the oven, this time without the lid, and bake for a final 30-45 minutes until it reaches your desired thickness.
Video
Notes
I recommend serving to the table with plenty of basmati rice and a good sprinkling of fresh coriander.