Rogan Josh Lamb Curry

I've made this curry a few times now from my "Healthy Eating" recipe book and am busy making it again right now for dinner tonight. The lamb has already been simmering in the sauce for an hour and a half. When I finish this post I'm going to start the rice and then we'll eat!

Here are the ingredients:

1 T oil
2 onions
1/2 C low-fat plain yoghurt
1 t chilli powder
1 T ground coriander
2 t ground cumin
1 t ground cardamom
1/2 t ground cloves
1 t ground turmeric
3 cloves garlic, crushed
1 T fresh ginger, grated
400g can chopped tomatoes
1 kg boned leg of lamb, trimmed, cubed. (I just use one packet of diced lamb. not sure how much it is, but not a whole kg.)
30 g slivered almonds (I never have this in the house so haven't included this.)
1 t garam masala
chopped fresh coriander leaves to garnish

And here's what to do:

1. Heat oil, add onion - cook 5 min

2. Add yoghurt, chili powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger.
Add tomato - simmer 5 min

3. Add lamb and stir until coated. Cover and cook over low heat for 1 - 1 1/2 hours. The longer the
softer and better!
Uncover and simmer until liquid thickens.

4. Dry-fry almonds over medium heat - 3-4 min - until nuts are golden brown. Remove from pan.

5. Add garam masala to curry and mix through. Sprinkle with almonds and coriander leaves.
Serve with rice.