500g lamb shoulder chops
1 cup yoghurt
½ tsp turmeric powder
2 tbsp tomato paste
2 tbsp ground almonds
Vegetable oil, such as canola or rice bran oil
2 onions, finely sliced
1 tbsp garam masala
1 tbsp curry powder
1 tbsp grated fresh ginger
2 cloves garlic, crushed
¼ cup chopped fresh coriander
Steamed rice, to serve

1. Place the lamb in a shallow ceramic dish. Whisk yoghurt, turmeric, tomato paste and ground almonds together and pour mixture over lamb. Set aside to marinate for one hour.

2. Heat a little oil in a frying pan, add the onion and cook over a medium heat for 10 minutes to soften but not colour. Add garam masala, curry powder, ginger and garlic and cook for one minute more, stirring to allow spices to release their fragrance.

3. Add lamb and marinade and simmer very gently for one hour or until lamb is tender, stirring regularly to prevent the mixture sticking to the bottom of the pan  stirring the curry as it cooks is also important because it helps develop the characteristic flavour of the dish.

4. If the mixture is becoming a little too dry, add a small amount of water during cooking. Garnish curry with chopped coriander and serve with steamed rice.