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Ingredients

• 150g shallots
• 5 cloves garlic, peeled and chopped
• 5cm piece of fresh ginger, peeled and chopped
• 1 large red pepper, seeded and chopped
• 2 tsp red paprika
• 1 tsp cayenne
• 4 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp ground tumeric
• ½ tsp ground cinnamon
• ½ tsp ground cardamon
• 400ml can coconut milk
• 6 tbsp groundnut oil
• 900g boneless lamb shoulder cut into 1 inch cubes
• 1 tsp salt or to taste
• 2 tbsp tamarind paste
• 8oz green beans
• 12 okra pods, topped and tailed
• 5 birds eye chillies for garnish

Description

Taken From Madhur Jaffrey's Curry Bible, This Is An Excellent Curry Which Isn't Massively Hot.

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