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| 1 1/2 x ca. 30 g | Ghee or unsalted butter; (40g) |
| 6 x ca. 30 g | Onions - peeled and thinly sliced; (175g) |
| 1 x ca. 450 g | Lean lamb; (leg or neck fillet) |
| | cubed (450g) |
| 2 | cloves garlic peeled, crushed |
| 1 | Inch; (25mm) piece fresh |
| | Root ginger |
| | Peeled and finely |
| | Grated |
| 1/4 x ca. 1/2 Liter | Natural yoghurt; (150ml) |
| 1/2 Teelöffel | Schwartz Turmeric |
| 2 Teelöffel | Schwartz Ground Coriander |
| 1 Teelöffel | Schwartz Ground Cumin |
| 1/2 Teelöffel | Schwartz Ground Nutmeg |
| 1 gross | Pinch Schwartz Cayenne Pepper |
| 1/3 x ca. 1/2 Liter | Water; (200ml) |
| 1/4 x ca. 1/2 Liter | Single cream; (150ml) |
| 1 x ca. 30 g | Ground almonds; (25g) |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | Schwartz Garam Masala |
| | Toasted blanched almonds to garnish; (optional) |
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Melt the butter in a large frying pan and fry the onions until just beginning to brown. Add the lamb and cook until browned. Add the garlic, ginger, yoghurt, Turmeric, Coriander, Cumin, Nutmeg, Cayenne Pepper and water and bring to the boil.
Cover and simmer for 30 minutes or until the meat is tender. Stir in the cream, almonds, salt and Garam Masala. Heat through gently and serve garnished with the toasted almonds.
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