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. ---------------------------------------------------------------------------
Nutrition
Ingredients
