Lamb Rogan Josh - cooking recipe

Ingredients

1 tbsp vegetable oil
2 None small Spanish onions, halved, cut into thin wedges
2 cloves garlic, minced
1 tbsp ground cumin
1 tsp ground turmeric
1/2 tsp ground fennel
1/2 tsp ground cardamom
1 None cinnamon stick
2 3/4 lb lamb shoulder, cut into 1 inch pieces
1 (28 oz) can whole tomatoes
1 cup chicken stock
8 None small potatoes, halved
1 (13.5 oz) can brown lentils, rinsed
1/2 cup fresh cilantro leaves, chopped
1/3 cup sliced almonds, toasted

Preparation

Heat oil in a large Dutch oven over medium heat. Cook onion, stirring, for 4-5 mins, or until soft. Add garlic and spices. Cook, stirring, for 30 seconds, or until fragrant. Add lamb and cook, stirring, for 2-3 mins, or until seared. Add tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for 1 hour.
Add potatoes and simmer, uncovered, for 25 mins. Add lentils. Cook for another 5 mins, or until heated through. Season.
Garnish with cilantro and almonds to serve.