For the marinade, toast fennel,coriander and cardamom seeds in a dry frying pan over a medium heat until fragrant (about 4-5 minutes). Using a mortar and pestle,grind spices with a pinch of salt into a fine powder. Remove and reserve.
Pound the coriander and mint leaves with a pinch of salt in a mortar with a pestle until broken down. Add chilli,turmeric,garam masala,the freshly ground spices,lemon juice and yoghurt.
Coat the lamb cutlets in the masala mixture and marinate for about 2 hours.
For the pumpkin-almond curry, warm oil in a large saucepan or wok on a low heat and sauté mustard seeds and cardamom pod for a minute. Add cumin seeds,curry leaves,garlic and onion and sauté for 2 minutes.
Add pumpkin,1 cup water,a pinch of salt,coconut cream,turmeric and almonds. Bring to a simmer and cook for about 15-20 minutes,until pumpkin is tender and sauce has slightly thickened (it should have the consistency of a soup).
In a frying pan,warm 1 tbsp oil over a medium heat. Cook cutlets in batches for about 3 minutes each side. Rest somewhere warm for 5 minutes,then serve with the curry.