Heat the oil in a large saucepan add the onion, garlic and lamb and cook for 5 minutes or until the onion has softened and the lamb browned.
Stir in the turmeric, cumin, cinnamon and ginger then cook for 1 minute to release their flavour.
Add the rice and cook for 1 minute to coat well. Add the tomatoes and half the stock and then stir in the fruit. Cover and cook gently for 10 minutes checking the mixture from time to time adding more stock.
Add the remaining stock and cook for 30 to 35 minutes or until the rice is tender and the stock absorbed you may need to add more liquid if it becomes dry.
Season to taste. Leave to stand for 5 minutes. Serve sprinkled with the toasted almonds.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.