Lamb with Green Chillies

An intensely flavoured lamb curry made with a smooth spice marinade, whole green chillies, and sour tamarind paste.

Dinner Lamb Spicy Gluten Free Curry

Estimated Nutrition

Calories

637.1

kcal / serving

2548.5 kcal total

Carbs

11.1g

per serving

44.5 g total

Fat

49.1g

per serving

196.2 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tamarind Paste

Fresh

Liquids

500

Water

Meat

800

Lamb Shoulder

Cut into small cubes

NutsSeeds

tsp

Turmeric

Ground

tsp

Fennel Seeds

Ground

tsp

Garam Masala

tbsp

Poppy Seeds

White

tsp

Salt

To taste

clove

Garlic

Large cloves

0.75

tsp

Nigella Seeds

tsp

Cumin Seeds

handful

Coriander

Chopped leaves and stalks

OilsFats

tbsp

Vegetable Oil

Vegetables

tbsp

Ginger

Peeled and roughly chopped

piece

Onion

Medium, chopped

piece

Tomato

Medium, chopped

piece

Green Chillies

Fat and short, slit with seeds removed

Method

Blend all marinade ingredients except the lamb in a food processor until smooth.

Coat the lamb in the marinade and rest in a bowl for several hours or overnight.

Heat 30ml of oil in a large pan and fry nigella and cumin seeds for 30 seconds.

Add marinated lamb and cook over medium heat for 12-14 minutes while stirring.

Pour in 500ml of water, bring to a boil, then simmer covered for 35-40 minutes.

Fry chillies in remaining oil for 2 minutes and add them to the curry halfway through simmering.

Stir in tamarind paste and coriander before serving with rice or naan.