Ingredients for 4 servings:
1. 4 teaspoons vegetable oil
2. 2 onions, chopped
3. 3 cloves garlic, chopped
4. 4 teaspoons fresh gingerroot, grated
5. 1/2 cup plain yogurt
6. 1 teaspoon red chili powder
7. 4 teaspoons ground coriander
8. 2 teaspoons ground cumin
9. 1 teaspoon ground cardamom
10. 1/2 teaspoon ground cloves
11. 1 teaspoon ground turmeric
12. 1 (400 g) can chopped tomatoes
13. 1 kg boneless leg of lamb, cut into 2.5 cm cubes
14. 1/4 cup slivered almonds
15. 1 teaspoon garam masala
16. 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.

Enjoy your meal!