Step 1

Heat half of the oil in a large pot or Dutch oven to medium heat. Add the cloves, cinnamon stick, cardamom and mace. Cook for 1 minute, stirring, or until fragrant.

Step 2

Add the onion and bell pepper. Cook for 10 minutes, or until the onion is nicely browned and softened.

Step 3

Add the ginger, garlic, and tomato paste. Cook for 1 minute, stirring a bit, until the garlic blooms. Add ¼ cup water or stock to the pot to deglaze, then scrape the brown bits from the bottom. Let the liquid reduce until almost gone.

Step 4

Transfer the mixture to a food processor or blender and blend until smooth. Set aside.

Step 5

Heat the remaining oil (or ghee) in the same pot to medium-high heat. Season the lamb with salt and pepper. Add the lamb in batches and brown each side, 2-3 minutes per side.

Step 6

Stir in the chili powder, ground coriander, ground fennel, ground turmeric, and salt to taste. Cook, stirring for 1 minute to bloom the spices.

Step 7

Return the curried onion-chili mixture to the pot and add chicken stock.

Step 8

Bring to a boil, then reduce heat, cover and simmer for 1.5 hours, or until the lamb is fork tender. It could take longer, depending on the meat. Add a bit of water or stock to the pot if needed.

Step 9

Gently stir in the ground almonds, yogurt, and garam masala. Simmer, uncovered, for 10 minutes. The sauce should thicken up a bit. Shred the meat, if desired, and discard any bones.

Step 10

Serve and enjoy.