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Lamb curry with coriander rice and chapatis

Beautifully spiced lamb slowly cooked for a full-flavour curry. Have fun making your own chapatis.

For this recipe you will need a pestle and mortar and a small food processor.

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For the curry powder

For the lamb madras

For the chapatis

  • 325g/11½oz chapati flour, plus extra for dusting (available in some supermarkets and Asian grocers)
  • 1½ tsp salt
  • 1 tbsp oil

For the rice