Add cinnamon, bay leaves, black pepper, lime juice and salt to the lamb and boil with 3 cups of water for 25 minutes. Strain and reserve the stock. Grind the ginger, garlic, cloves, cardamom seeds and coriander seeds with some water to make a paste.
Heat the oil in a large pan and fry the onion until soft. Add the ground ginger-garlic paste and fry for 5 more minutes. Then add the boiled lamb and stir-fry for few minutes. Pour the stock of the lamb and mix in the yoghurt & the sour cream. Cover the pan and cook for about 30 minutes. Then add the saffron threads, almonds and raisins. Let it cook for 10 more minutes. Serve hot.