In a mixing bowl, mix together all the marinade ingredients, add the chopped lamb, stir to coat thoroughly. Put in the fridge for 1-2 hours.
Heat the oil in a large pan, add onions and red pepper and cook for 3-5 minutes or until softened.
Add the lamb with all of the marinades, tinned tomatoes, coconut milk, garam masala and ground almonds, and bring to a boil.
Reduce the heat and cook for about 1 hour until the meat is fully cooked.
Remove from the heat and stir in the fresh coriander, then serve.
If by chance you have a leftover roasted lamb, you can utilize it for this recipe. It will save you time since leftover roasted lamb no longer has to be marinated.
Be generous with the number of spices you add. Spice things up as much as you like, this recipe is famous for its spice anyway.
Sprinkle a little bit of salt as you bring the dish to boil since salt can increase the aroma and balance other flavors present in the dish; plus, it also makes the lamb taste juicier.
Use the lamb leg sirloin or shoulder roast part of the lamb for better meat.
If coriander is unavailable, you may easily substitute it with fresh basil. Basil works well in the presence of lemon juice, garlic, and tomato. Fresh basil will add an intense and pungent flavor as you add it at the end of the cooking process.
Consider adding plain unsweetened yogurt in marinating the lamb since yogurt tenderizes meat gently and effectively.