Lamb and eggplant curry

Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1⁄2 tsp black mustard seeds
• 4 green cardamom pods (crushed and pods discarded)
• 1 tsp chili flakes
• 3⁄4 lb lean leg of lamb (cut into 2.5 cm cubes)
• 1 tbsp vegetable oil
• 1 onion (sliced)
• 2 red peppers (deseeded and cut into 2 cm chunks)
• 1 eggplant (cut into 2 cm chunks)
• 1⁄2 cup split red lentils
• 1 2⁄3 cups diluted salt-reduced or homemade beef stock
• 1 cinnamon stick
• 1⁄4 cup Flaked almonds (toasted)