For the marinade:
• 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, cut into small cubes with the bone left in
For the curry:
• 3 tbsp vegetable oil
• ¾ 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.
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