Step 1

Heat the oil in a large saucepan over medium heat. Add the ginger, curry powder, ground cumin, cumin seeds, ground coriander and cardamom pods and cook for 1 minute or until fragrant.

Step 2

Stir through rice, taking care that the spices do not stick to the base of the pan. Add 2 1/2 cups water, increase the heat to high and bring to the boil.

Step 3

Reduce the heat to low and cook for 12-15 minutes or until the rice has absorbed the liquid. Remove from the heat and cover. Set rice mixture aside for 15 minutes.

Step 4

Return the pan to low heat, remove the lid and add the lamb, sultanas and almonds. Stir with a fork, fluffing up the grains of rice, until the lamb is fully warmed through. To serve, top with chopped coriander. Serve with pappadums and yoghurt if desired.