Put the saffron in a small bowl and cover with 300 ml warm water. Leave to infuse.
Set the oven to its highest setting and scatter the almonds onto a non stick baking tray. Place in the oven and roast for about 5 minutes or until just golden. Remove and set aside.
Heat the oil in a large saucepan over a medium heat. Fry the onion, garlic, ginger and chillies until the onions are soft.
Add the cardamon, fennel seeds, turmeric, cumin, coriander and garam masala. Fry for a few minutes then increase the heat, add the lamb and fry until it browns.
Add the saffron water, cream and seasoning. Cover and simmer for an hour, then add the almonds and cook for a further 30 minutes or so until the lamb is tender.
Remove from the heat, stir in the yoghurt and serve with a naan bread, some greens and mango chutney.