Lamb in Indian Spices and Yoghurt

I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you'll get.

• Ready In: 2 hrs 25 mins
• Serves: 4-6

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)

Directions

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.