Cut lamb into 1 inch cubes. Heat ghee or oil in a large pan. Add onion; cook, stirring until
soft. Add yogurt, ground spices, garlic and ginger. Combine well. Add salt and undrained tomatoes. Simmer
uncovered for five minutes. Add lamb, stir until coated. Cook over low heat for 1-1 1/2 hours, or until
lamb is tender. Uncover and simmer until liquid is almost absorbed. Sprinkle with garam masala; stir
until mixed through. Serve sprinkled with almonds and cilantro leaves.