Lamb with green chillies
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Hot with whole green chillies and sour with tamarind, this intensely flavoured lamb curry is so easy.
Ingredients
For the marinade
- turmeric: 1 tsp ground turmeric
- fennel seeds: 1 tsp ground fennel seeds
- garam masala: 1 tsp garam masala
- poppy seeds: 1 tbsp white poppy seeds (optional)
- salt: salt, to taste
- garlic: 3 large garlic cloves
- ginger: 1 tbsp peeled and roughly chopped fresh ginger
- onion: 1 medium onion, chopped
- tomatoes: 2 medium tomatoes, chopped
- lamb shoulder: 800g/1lb 12oz lamb shoulder, cut into small cubes
For the curry
- vegetable oil: 3 tbsp vegetable oil
- nigella seeds: ¾ tsp nigella seeds
- cumin: 1 tsp cumin seeds
- 500ml/17fl oz water
- chillies: 5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact
- tamarind: 2-3 tsp fresh tamarind paste
- fresh coriander: 2 handfuls fresh coriander, leaves and stalks, chopped
Method
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.
