Lamb Curry

6 T vegetable oil
2 medium onions, chopped
1/3 C sliced almonds
1 T minced fresh ginger
5 cloves garlic, chopped
2 t ground cumin
1 t ground coriander
1 t ground cardamom
3/4 C plain non-fat yogurt
2 lb lean boneless lamb
4 small red potatoes, peeled and diced
8 oz fresh green beans, trimmed, cut in 1" lengths
3 T minced cilantro
1 1/2 C beef broth
Hot cooked rice

Heat 3 T oil in a large, heavy-bottomed skillet with a lid over medium-high heat.  Add onions, cook, stirring constantly about 8 minutes, or until browned.  Add almonds, ginger and garlic; cook, stirring constantly over medium heat for 5 min.  Add cumin, coriander and cardamom; cook, stirring, for 1 minute.

Transfer onion mix to a food processor or blender.  Puree.  Add beef broth and yogurt.  Process until smooth.

Heat remaining 3 T oil over medium heat in the same skillet.  Brown meat (in batches if needed) about 3 minutes.  With all meat in skillet, add pureed onion mixture, potatoes, and green beans; stir to combine.  Bring to a boil.  Reduce heat and simmer, covered, 20-25 minutes, stirring occasionally.  Garnish with cilantro.  Serve over rice.