Fry the vegetables: Heat the oil in a large pan and add the onion, pepper, sweet potato and garlic. Fry for 4-5 minutes, stirring occasionally, until beginning to soften but not browned.
Add the spices and lamb: Stir in the curry powder and cook for a further minute, then add the lamb, stirring to coat evenly with the spicy mixture.
Cook the curry: Add the stock and tomato purée, then bring to the boil. Reduce the heat, cover and simmer for 15 minutes or until the lamb and vegetables are tender. Adjust the seasoning if necessary. Stir in the curd and coriander, sprinkle with the flaked almonds and serve.
Instead of sweet potato, you may use pumpkin.
…or try this
For a vegetarian version, omit the lamb. Cook the vegetables as step 1. Add the curry powder and stir for 1 minute, then add 1 small cauliflower, cut into small florets, 200ml vegetable stock, and 2 tbsp crunchy peanut butter. Bring to the boil, then cover and simmer for 10 minutes or until the cauliflower is tender. Stir in 100g baby spinach leaves and heat until wilted. Add 4 tbsp double cream or full-fat crème fraîche instead of the yoghurt and sprinkle with toasted cashew nuts or peanuts instead of the almonds.