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Lamb with green chillies

Hot with whole green chillies and sour with tamarind, this intensely flavoured lamb curry is so easy.

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For the marinade

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