Lamb In Indian Spices And Yoghurt

• 4 teaspoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, chopped
• 4 teaspoons fresh gingerroot, grated
• 1/2 cup plain yogurt
• 1 teaspoon red chili powder
• 4 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1 teaspoon ground turmeric
• 1 (400 g) can chopped tomatoes
• 1 kg boneless leg of lamb, cut into 2.5 cm cubes
• 1/4 cup slivered almonds
• 1 teaspoon garam masala
• chopped fresh cilantro leaves (to garnish)

1. Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
2. Add the garlic and ginger and cook for 2 minutes more.
3. Stir in the yoghurt and all the spices.
4. Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
5. Add the lamb and stir until it is coated.
6. Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
7. Add a little water if the lamb begins to stick.
8. Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
9. When the lamb is tender, add the garam masala to the curry and mix through.
10. Sprinkle with the slivered almonds and chopped cilantro, then serve.

vegetable oil, onions, garlic, fresh gingerroot, plain yogurt, red chili powder, ground coriander, ground cumin, ground cardamom, ground cloves, ground turmeric, tomatoes, lamb, almonds, garam masala, fresh cilantro

Taken from www.food.com/recipe/lamb-in-indian-spices-and-yoghurt-59374 (may not work)