Lamb Curry with Almonds
Preheat the oven to 180°C, gas mark 4. Cut 50g of the almonds in half lengthways and reserve. Put the remainder in a food processor and blend until ground.
Heat the oil in a large frying pan. When hot, add the sliced almonds and fry them quickly until deep golden. Remove and drain.
Add the fennel seeds to the pan and fry for 1 minute. Stir in the lamb and cook until sealed on all sides. Add the curry paste, paprika, and ground almonds and fry gently, stirring frequently, for 5 minutes.
Transfer to a casserole dish and add the tomatoes and seasoning. Cover and bake for 30 minutes. Reserve a third of the coriander for garnishing and chop the remainder. Stir into the lamb and bake for a further 15 minutes or until the lamb is very tender.
Pile on to a serving plate and scatter with the reserved coriander and the fried almonds. Serve with a bowl of plain yogurt or raita, shredded onion salad, steamed basmati, or pilau rice.
100g blanched almonds
2 tbsp vegetable oil
1 tbsp fennel seeds, crushed
700g diced lamb leg
1 sachet of rogan josh curry paste
1 tbsp ground paprika
400g can chopped tomatoes
20g fresh coriander