- 1 tsp ground turmeric
- 1 tsp ground fennel seeds
- 1 tsp garam masala
- 1 tbsp white poppy seeds
- salt, to taste
- 3 large garlic cloves
- 1 tbsp peeled and roughly chopped fresh ginger
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 800g/1lb 12oz lamb shoulder, cut into small cubes
- 3 tbsp vegetable oil
- ž tsp nigella seeds (available from Asian grocers)
- 1 tsp cumin seeds
- 500ml/17fl oz water
- 5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact
- 2-3 tsp fresh tamarind paste
- 2 handfuls fresh coriander, leaves and stalks, chopped
- For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth.
- Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible.
- 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.
- 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.
- 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.
- 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.
- 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.