In a deep pan warm the olive oil and brown the lamb bites on all sides for a minute or two. Then transfer them to a small ovenproof baking dish. Add the onions and the whole garlic back to the pan and cook them until they get translucent over medium heat for a couple of minutes. Then add the almonds, sprinkle the curry and cumin powder in and finally add the tomatoes. Season with salt and pepper. Simmer for 5 minutes and pour the onions sauce over the lamb pieces. Cover the baking dish with greaseproof paper and tin foil and bake in a preheated oven at 200ºC for 1 hour and 15 minutes. Then remove the cover and continue baking for further 25 minutes until all liquids are reduced and the meat becomes meltingly tender.