Ingredients:
1 tablespoon sunflower oil
170g onions, sliced
500g lamb, cubed
2 cloves garlic, minced
2.5cm piece ginger, grated
1 / 2 teaspoon turmeric
2 teaspoons coriander
1 teaspoon cumin
1 / 2 teaspoon nutmeg, grated
Large pinch of cayenne pepper
200ml water
50g whole almonds
300ml yogurt
1 teaspoon garam masala
salt

Directions:
In a large saucepan, heat half the oil and cook the onions, uncovered for 10 minutes until softened. Remove the onions with a slotted spoon and set aside.
Add the remaining oil to the pan and heat. Add the lamb and cook for a few minutes over a medium heat, stirring often, until browned. Add the garlic, ginger, turmeric, coriander, cumin, nutmeg and cayenne and when hot, reduce the heat and cook for 2 minutes, stirring often.
Return the onions to the pan and add the water. Bring to the boil, reduce the heat and simmer, covered, stirring occasionally for 30 minutes or until the met is tender. Cook uncovered during the last 5 minutes.
Meanwhile, to toast the almonds, heat them for 2-3 minutes over a low heat in an ungreased frying pan. Cut about 10 into slivers for the garnish and grind the reminder in an electric coffee grinder.
Remove the lamb from the heat and stir in the yogurt, ground almonds and garam masala. Season to taste.
Garnish with the slivered almonds and serve.