Preheat oven to 325 degrees.
Sprinkle lamb chops evenly with the 6 spices (cumin through cardamom). Melt 1 tablespoon of ghee (or coconut oil) in a large skillet over high heat; quickly sear lamb chops for about 30 seconds per side then transfer them to a large baking dish coated with remaining ghee (or coconut oil).
Add broth to the skillet, whisking up all the browned bits, and pour over chops. Top chops with onion and cherry tomatoes then sprinkle with a little salt and pepper.
Bake for 20 to 25 minutes or until lamb chops have reached desired level of doneness.