Cut the lamb into small even sized pieces, then in a large bowl combine the
yogurt, almonds, garam masala, ginger, garlic, salt and chilli powder
and stir well so that these are well mixed.
Heat the oil in a large saucepan and fry the onions with the
cardamoms and the bay leaves until golden brown, making sure you stir
constantly. Add the meat and the yogurt mixture and stir fry for 3-5 minutes.
Add 2 green chillies, the lemon juice and the canned tomatoes to the mixture and
stir fry for a further 5 minutes.
Add water to the pan, cover and leave to simmer over a low heat for 35-40
minutes. Add the remaining green chilli and the coriander leaves and stir until
sauce thickens. The curry is then ready to serve.