Tender lamb chunks in thick, creamy sauce--good things on one plate.
Heat butter over medium heat in a pan. Add lamb and brown slightly.
In a bowl, combine almonds, onions, yogurt and ginger. Mix well. Add cream, coriander and cardamom.
Pour this mixture over the lamb pieces and bring to a boil. Reduce heat and simmer for at least 1-1/2 hours or until meat is tender. Season with salt and pepper.