Spray a medium frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic, ginger and red chilli, and fry gently for 5-10 minutes – stirring, until softened.
Add the diced lamb, garam masala, ground turmeric, ground cumin, ground coriander and chilli powder. Stir well and fry gently for 2-3 minutes, until the lamb is sealed on all sides, then transfer to the slow cooker.
Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar and stir well. Cover with the lid and cook on high for 3-4 hours, or until the lamb is very tender and the sauce has reduced and thickened.
Turn the slow cooker off and stir in the cream cheese, until completely blended. Scatter a few toasted flaked almonds and chopped coriander leaves on top, if using, and serve with a small portion of steamed basmati rice (or other accompaniments of choice!).