Lamb with green chillies

1. 1

   For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth.

2. 2

   Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible.

3. 3

   For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown.

4. 4

   Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements.

5. 5

   Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry.

6. 6

   Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry.

7. 7

   Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.