Step 1

Spice blend

Step 2

Gently heat a dry, shallow frypan.

Step 3

Add your seeds into the frying pan and gently roast the seeds until you hear the mustard seeds begin to crackle and pop. Take off the heat and allow to cool down.

Step 4

Using a coffee grinder or a morale and pestle, grind your seeds into a fine powder.

Step 5

To your ground spices, add your paprika, cayenne pepper and turmeric and set aside.

Step 6

Wet paste

Step 7

In your food processor, add your sliced spring onions, diced red pepper, garlic and filtered water. Blend until the ingredients have reduced to a medium paste.

Step 8

Cooking the curry

Step 9

Add vegetable oil to a heavy-based, oven safe cooking pot. Bring to a medium heat then add your wet paste. Fry your paste for 5 minutes until the colour is deepened.

Step 10

Add your spiced mix and stir well through. Add 1/4 cup of the boiled water, stirring well. Fry for another 5 minutes, adding the other 1/4 cup water if needed. You want the paste to be moistened, not saucy.

Step 11

Add your diced lamb, coating it with all the paste. Put the lid on the pot reduce to a medium/low heat for 10 minutes.

Step 12

Add your tomatoes (or coconut water) and tamarind water. Stir well through, add 1/2 cup hot water and bring back to the boil.

Step 13

Cover with the lid and bake for 2 hours in an oven at 350 Fahrenheit or 180 celsius. Check it at 1 hour to ensure it is still saucy. If it looks like it’s drying out, add another 1/2 cup boiling water and stir through.

Step 14

Serve hot.