Lamb, Tamarind and Yoghurt Curry


500g lean lamb, cut into 2 cm cubes

1 tbsp. curry powder

1/2 tbsp. chilli flakes

4 tbsp. tamarind puree

1 – 2 tbps. coconut oil or rice bran oil

1 tsp. of salt and fresh ground black pepper

2 medium brown onions, finely sliced

2 garlic cloves, finely sliced

2 tbsp. fenugreek seeds

10 curry leaves, fresh or dried

1 cup full cream yoghurt

1 handful coriander leaves, picked and washed

green rice, to serve


Marinate lamb with curry powder, chilli and tamarind for 10 Р20 minutes. Heat oil in a large saucepan and add onions, garlic, curry leaves and fenugreek. Cook for 5 minutes or until onion starts to brown. Add lamb and cook for a further 15 minutes, adding a little water if you need to thin the consistency.

Add yoghurt and half the coriander. Garnish with rest of coriander and serve with green rice.