5 tspn tamarind paste
1 large onion chopped
2 tspn garlic paste
2 tspn ginger paste
Fresh chillies, chopped
2 cinnamon sticks
1/2 ground cardamon
1/2 tspn turmeric
1 tspn ground coriander
1 tspn chilli powder
1 kg of diced lamb
1/2 cup of oil
2 tspn of lemon grass, chopped
1 cup of water
- Blend into a paste the onions add garlic, ginger, fresh chillies,
2 tspn tamarind paste and lemon grass.
- Heat the oil, cook the onion paste, then add all the spices and cook until soft.
- Add the diced lamb and cook until the lamb changes colour.
- Add the remaining Tamarind paste and water, stir well and cook for a further 30 minutes on a medium heat.
Serve hot with fresh coriander garnish.
The Spice Hut Quesada. Tel. 96 673 1063 or visit www.spicehutspain.com.