Heat oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and golden.
Stir in the garlic, ginger and spices and cook for 30 seconds.
Trim the lamb leg steaks and slice into 3-4cm pieces
Increase the heat, add the lamb to the pan and quickly cook, stirring to coat in the spices.
Stir in 60ml of water, yoghurt and ground almonds.
Partially cover the pan with a lid and bring to a simmer. Reduce the heat to medium-low. Cook, stirring occasionally, for 5 - 10 minutes or until the lamb is cooked through and the sauce thickens slightly.
Season with salt and freshly ground black pepper.
Microwave the rice as per packet instructions and spoon it into serving bowls. Top with lamb pasanda, sprinkle with toasted almonds and chopped coriander to serve.