1. Heat the ghee in a large skillet over medium-high heat. Sprinkle in the cumin seeds, cinnamon sticks, bay leaves, and cardamom pods. Cook until they sizzle, crackle, and are aromatic, about 1 minute. Then immediately add the onion and lower the heat to medium. Stir-fry until the onion is soft and honey-brown, about 10 minutes.

2. Add the lamb and cook, stirring occasionally, until it starts to brown and some ghee separates from the mixture, 15 to 20 minutes. (The meat will sear a bit, then release its liquid, and once the liquid evaporates, start to brown.)

3. While the lamb does its thing, pour ½ cup water into a blender jar. Add the almonds and puree, scraping the inside of the jar as needed, to form a slightly gritty, milky white paste.

4. Once the lamb has browned, pour in the almond paste. Pour 1 cup water into the blender jar, and swish it around to wash it out. Add this to the skillet, along with the saffron and salt. Once the curry comes to a boil, reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, until the lamb is fork-tender, 25 to 30 minutes.

5. Stir in the cilantro, and serve.