Lamb In Indian Spices And Yoghurt - cooking recipe

Ingredients

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)

Preparation

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