Heat a large frying pan over a high heat and fry the mince for 5 minutes or until golden, stirring frequently to break up the meat. Transfer the mince to a bowl using a slotted spoon, leaving behind as much fat as possible in the pan.
Discard all but about 1 tablespoon of the lamb fat in the pan and fry the onion for 10 minutes or until softened. Add the garlic and spices, and fry for 2 minutes, then return the lamb to the pan together with the stock and tomatoes.
Simmer for 10 minutes or until the mixture has thickened. Add peas and cook for 2 minutes more. Season well, then scatter over the flaked almonds and serve with rice or nan bread.
EACH SERVING1 352kJ, 19g fat (8g saturated), 11g carbohydrate (6g total sugars).