Having been introduced to fresh-cut coriander and its transforming effect on curry, I now seldom start preparing an Indian meal without at least two bunches one to cook with and the other to chop and scatter on the finished dish. This spiced lamb recipe is one of my all-time favourites, but it bears little resemblance to those curries I cooked while at catering college.
YOU WILL NEED: 800g (1lb lamb) cut into bite-sized chunks 2 bunches fresh coriander leaves One large onion rough chopped 2 cloves of garlic rough chopped One chunk of fresh ginger, the size of a walnut rough chopped 9 fl oz (270ml) yoghurt One heaped tspn yellow mustard seed One level tspn fennel seed One level tspn black cumin seed One tspn fenugreek seeds 4 green chillies de-seeded and rough chopped Half tspn turmeric powder Generous pinch salt Oil to fry.
METHOD: Whizz together half the coriander leaves and the yoghurt in the food processor. When well mixed, remove and put to one side.
Do the same with the onion, garlic, green chillies and ginger and set to one side too, adding a drop of water to the mix if the food processor sticks a little without added moisture.
Grind the fennel, mustard, cumin and fenugreek seeds.
Heat enough oil to cover the bottom of a large frying pan. When bubbling, add the pieces of lamb and cook until brown on all sides.
Now pour in the onion, chillies and ginger mix. Stir and then allow to cook over a slow heat for a moment or two.
Add the ground spices, turmeric, salt and then the yoghurt mix, and stir well.
Place a lid on the pan and allow to cook at the back of the stove over a low heat for at least an hour, or until the lamb is tender.
Add the second bunch of coriander, chopped fine and stirred in just before serving.
Serve with your favourite rice.
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