Instructions: Marinate the lamb in the powder spices and salt for 15 minutes.

Heat the oil in a heavy pan and add the onions.

Fry until golden and add the green chillies.

Grind the cumin mustard and poppy seeds with the poinegranate seeds ginger and garlic and a little water to make a coarse paste.

Stir the onions and the chillies a few times and add the paste.

Fry for a minute and add the lamb.

Brown well.

Add the yoghurt enough water to make a thick sauce and more salt if needed.

Cover and cook on a low heat until the meat is tender.

Serve hot sprinkled with coriander.

This dish a rich lamb curry makes a wonderful Sunday lunch after which a snooze is a must! Eat it with rotis or rice and a green salad with lemon dressing.

Serves 4

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