Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.
Heat the oil in a pan and fry the onions until golden. Add the spice paste and fry until the oil separates from the mixture. Add the lamb pieces and salt & cook until it is almost done. Stir occasionally. Now add the yoghurt, saffron and blanched almonds and mix well. Cook over low heat until the meat is tender and the gravy is thick. Garnish with chopped coriander leaves. Serve hot.