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Ingredients

  • 250ml natural yoghurt
  • a large bunch coriander, chopped (including stems)
  • 2 cloves garlic, chopped
  • 4 green chillies, chopped
  • a large piece root ginger, peeled and chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 kg lamb neck fillets, trimmed of excess fat
  • 2 tomatoes, chopped
  • ½ onion, thinly sliced
  • a small bunch mint, shredded
  • 8 to serve chapatis or flatbreads
  • to serve natural yoghurt

Method

  • STEP 1

    Put the yoghurt, coriander, garlic, chillies, ginger, cumin and coriander in a food processor and blitz until smooth. Stir in the turmeric and 1 tsp salt. Put the lamb in a dish, pour over all the yoghurt and leave to marinate for 1 hour. Cook the lamb over hot coals, turning all the time until browned (about 10 minutes). Rest for 5 minutes.

  • STEP 2

    Mix the tomatoes, onion and mint and season. Slice the lamb into pieces and serve with the tomato-mint salad scattered over and some chapatis and yoghurt.

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