PREPARATION:

To marinate the lamb:

1. Stir the cardamom, cumin seeds and fennel seeds in a heavy small skillet over medium-low heat for about 5 minutes or until the mixture is fragrant. Transfer the toasted spices to a blender. Add the salt, turmeric, and cloves, and blend until the spices are finely ground.
2. Add the onion, garlic, ginger and chilies and continue to blend until a smooth paste forms. Blend in the lime juice and yogurt. Using a small sharp knife, pierce holes all over the lamb creating several small pockets.
3. Place the lamb in a glass or ceramic baking dish.  Pour half of the marinade over the lamb and massage it into all the pockets.  Cover the lamb and refrigerate at least 6 hours but preferably overnight. Cover and refrigerate the remaining marinade.

To prepare the coating and roast the lamb:

1. Preheat the oven to 350°F/180°C. Combine the reserved marinade with the additional ½ cup/125 g of yogurt, the almonds, brown sugar, and turmeric.
2. Remove the lamb from the marinade and roll it up.  Place the lamb in a roasting pan.  Spoon the almond coating over the lamb.  Loosely cover the lamb with foil and roast in the oven for 30 minutes.
3. Remove the foil and roast about 50 minutes longer or until an instant-read meat thermometer registers 140°F/60°C when inserted into the thickest part of the lamb, and the coating is golden.
4. Remove the lamb from oven and allow it to rest for 30 minutes. Transfer the lamb to a platter and sprinkle the cilantro leaves over. Carve the lamb at the table and serve with any pan juices, the Okra Bhaji and rice.