date:Apr 18, 2014
r oil
2 tablespoons tomato paste
2 red chillies
Small bunch coriander
1 tablespoon desiccated coconut
2 tablespoons almond meal
Method
1. For the paste, fry the cumin and coriander seeds in a frypan over medium-high heat for a few minutes until toasted and aromatic. Remove from the heat and whiz to a fine powder in a food processor. Add the rest of the paste ingredients and 1/2 teaspoon salt, then whiz until smooth.
2. Lightly score the fat side of the lamb all over with