Lamb Almond Curry

Makes 4 servings

1.5 pounds lamb
1/4 cup vegetable oil
1 large onion, finely chopped
6 green cardamom pods, bruised (bruised 3D cracked open, but not peeled)
1 teaspoon ground turmeric
1 teaspoon chile powder
1 teaspoon ground cumin
1 tablespoon paprika
1 teaspoon ground coriander
1 recipe Nut Masala, made with almonds
2/3 cup plain yogurt
1 (14 oz) can chopped tomatoes

Trim excess fat from lamb; cut into 1.5 inch cubes. Heat oil in a heavy saucepan; add onion. Cook until softened; add cardamom, turmeric, chile powder, cumin, paprika, coriander and masala.

Cook, stirring, 2 to 3 minutes, then stir in yogurt and tomatoes and bring to a boil. Add lamb cubes and stir well.

Bring to a boil then reduce heat, cover and cook 40-50 minutes until lamb is tender, and liquid makes a thick sauce, stirring occasionally.