Cut 350g of lamb (leg or shoulder) into small pieces about 2cm square and place into a bowl. Add 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon ground cardamom, ¼ teaspoon ground coriander and 1 tablespoon vegetable oil and mix thoroughly. Cover and refrigerate for at least one hour to marinate. Heat up a large, non-stick fry pan until smoking and then add 1 tablespoon vegetable oil . Add 1 finely chopped onion , 2 cloves of crushed garlic and cook over medium heat for a minute, stirring constantly so the garlic doesn’t burn. Add lamb and brown on all sides. If the garlic starts to brown too much, add a tablespoon or two of vegetable or chicken stock. Add 1 cup of chicken or vegetable stock, 5 quartered tomatoes, 80g whole or roughly chopped raw Australian almonds, 100g sultanas and 1 cinnamon stick . Mix thoroughly and bring to boil. Turn heat down to low and add lid, simmering for 20-30 minutes until meat is tender. Stir occasionally. Season to taste with salt and pepper
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and serve with couscous and a green salad for a simple but delicious meal.