Kashmiri lamb curry

300g natural yoghurt

85g skinned almonds, chopped

2 tsp medium curry powder

2 tsp fresh ginger, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

1 tsp salt

1 kg lamb, diced into 2.5cm cubes

2 tbsp sunflower oil

2 onions, peeled and finely chopped

2 bay leaves

1 green chilli, deseeded and finely chopped

juice of half a lemon

1 tin of chopped tomatoes

300ml water

110g raisins

large handful of fresh coriander, chopped