800g boned shoulder of lamb, cut into 2.5cm pieces (add the bone to the pot if available and remove before serving)
150g natural yogurt
2 tbsp ground almonds
2 large onions
4cm piece fresh ginger
6 garlic cloves
5 tbsp vegetable oil
4 cardamom pods
1 bay leaf
1 cinnamon stick
1 tsp red chili powder
1 tbsp ground coriander
1 tsp garam masala
2 tbsp tomato purée
227g can chopped tomatoes
Handful fresh coriander leaves, chopped
Mix the yogurt and ground almonds in a bowl. Add the diced lamb and coat evenly. Leave to marinade for three hours or overnight if possible.
Roughly chop the onion. Place in a food processor along with the ginger and garlic. Blitz to a paste.
Place the oil in a large heavy based pan over a medium heat. Add the whole spices and stir for a minute or so. Add the onion paste. Stir to combine and cook for ten minutes until the onions are golden.
Place the lamb, along with the marinade into the pan. Stir regularly for thirty minutes as the meat browns. If it gets too dry add a few tbsp of water.
Add the tin of chopped tomatoes and cook for a further ten minutes. Stir the chopped coriander through just before serving