Marinate the Lamb Chops:

• Mix the yogurt with the minced garlic, grated ginger, a pinch of salt, and a pinch of ground black pepper in a large bowl.
• Add the lamb chops to the marinade, ensuring they are well-coated.
• Cover the bowl and let the lamb chops marinate in the refrigerator for at least 2 hours (overnight is even better).

Prepare the Spice Mix:

• Combine all the spices listed under "Spice Mix" in a small bowl - ground cumin, ground coriander, turmeric, red chili powder, garam masala, ground cinnamon, ground cardamom, ground cloves, and black pepper.
• Mix well and set aside.

Sear the Lamb Chops:

• Heat half the vegetable oil in a large skillet or a deep, heavy-bottomed pot over medium-high heat.
• Remove the lamb chops from the marinade, shaking off excess marinade, and sear them in batches until browned on both sides.
• Transfer the seared lamb chops to a plate and set aside.

Create the Curry Base:

• Add the remaining oil in the same skillet or pot and reduce the heat to medium.
• Add the finely chopped onion and sauté until it becomes translucent.
• Then, add the minced garlic and grated ginger and cook for another minute until fragrant.

Add Tinned Tomatoes and Spice Mix:

• Add the canned chopped tomatoes to the skillet and the prepared spice mix.
• Stir well to combine the spices with the onion-tomato mixture.
• Cook this masala until the tomatoes are heated and the oil separates from the mixture.

Simmer with Lamb Chops:

• Return the seared lamb chops to the skillet, including any juices that might have accumulated on the plate.
• Mix them with the masala, then pour 1 cup of water.
• Season with salt to taste.
• Bring the curry to a simmer, cover the skillet with a lid, and cook over low to medium heat for about 45 minutes to an hour or until the lamb chops become tender.

Introduce Apricots and Cream:

• Add the chopped apricots to the curry.
• Stir well and let the curry simmer for 10 minutes, allowing the flavors to meld together.
• If you prefer a richer and creamier curry, this is the time to add the heavy cream. Stir it in and let the curry cook for a couple more minutes.

Final Touch:

• Check the seasoning and adjust salt and spices as needed.
• Turn off the heat and let the curry rest for a few minutes.

Serving:

• Garnish the Lamb Chop Curry with chopped fresh cilantro and toasted sliced almonds.
• Serve the curry hot with steamed basmati rice or Indian bread like naan or roti.