It is really nice and rich curry which can be made without meat if you like or adapt with any vegetables that you like.
Heat the ghee in a sauce pan. Add the onion and gently fry for about 5 min until soft and golden.
Add garlic and ginger and fry for about a minute.
Add lamb and all spices including dried chillis.
When you can smell the aroma of fried spices, add tomato passata and about 100ml of water. Stir, cover and cook on medium heat for about 20 min stirring occasionally.
Add chopped carrots, chopped potatoes and green peas. Cover and simmer for another 20-30 min until lamb and vegetables are tender.
When the lamb is tender, mix the almond butter with coconut milk and stir into the curry. Cook for another few minutes.
At the end, add yogurt and cream. Stir and serve with sprinkled coriander and naan bread.