Crush cardamom pods, cloves and curry leaf. Heat a wok or frying pan to medium and lightly spray with olive oil then add the cardamon, cloves, curry leaf and cinnamon. Cook for 1 minute.
Reduce heat to low, add garlic, ginger and chilli then cook for 1 minute.
Add lamb cubes and cook for 5 minutes, turning occasionally to ensure that all sides are browned.
Add stock, cover with lid and cook for 45 minutes.
Remove cinnamon stick. Stir in almond meal and yoghurt. Sprinkle with chopped coriander leaves to serve.