Combine the lamb strips, oil and garlic in a medium bowl. Heat a wok or a heavy nonstick frying pan over high heat. Add the lamb strips in small batches and stir-fry for 1 to 2 minutes. Remove each batch when cooked and allow the pan to reheat before frying the next batch.
Return all the meat to the pan. Add the tomato paste, wine, sultanas, chillies, mint, almonds and paprika. Cook, stirring constantly, for 2 to 3 minutes.