Cooking Easy Food

Marianade:
1 teaspoon ground turmeric
1 teaspoon ground fennel seeds
1 teaspoon garam masala
1 tablespoon white poppy seeds
3 large garlic cloves crushed
1 tablespoon roughly chopped ginger
1 medium onion chopped
2 medium tomatoes chopped

800 grammes of lamb diced
3 tablespoons vegetable oil
¾ teaspoon nigella seeds
1 teaspoons cumin seeds
500 ml water
1-2 green chillies (4-5 if you are a hot chilli fan). The chillies should be slit down the middle and just remove the seeds
2-3 teaspoons fresh taramind paste
2 handfuls fresh corriander - leaves and stalks chopped

1. Put all ingredients into a blender and blend until smooth - marianade the lamb in this mixture for ½ - 1 hour.
2. Heat 2 tablespoons oil in large pan. Add nigella and cumin seeds and stir fry for about 30 seconds or until cumin begins to brown.
3. Add marianated lamb and cook over medium heat for about 12-14 minutes.
4. Add the water and bring to boil, lower heat and cover - simmer for 35-40 minutes until lamb is tender. (Add a little water if there isn't enough liquid in the pan).
5. Halfway through cooking the lamb - heat the remaining oil in another pan and gently fry the chillies for 2 minutes stirring often, pour onto the curry in the other pan.
6. Once lamb is cooked - uncover and stir in the Taramind paste, season to taste and stir in corriander.