Cook With Tuck

Ingredients Red onions Leg of lamb Garlic (powder is fine but you're better off with the fresh stuff) Red chillis x 3 Turmeric 2teaspoons Ginger 2 teaspoons Cumin 1 teaspoon Paprika 1/2 a teaspoon Coriander handful fresh Black Pepper to taste Butter enough to melt on a hot pan Part 1 Sealing the meat. You want to seal the meat because, with the lamb cooking for so long, you need to be careful that it doesn't lose any flavour. Browning it at the edges locks the flavour in. 1. Melt the butter in the pan. You don't want your lamb to stick to the pan do ya! 2. Grab the lamb, push it into the hot pan. leave it for around a minute on each side that you can fry. 3. Take the lamb out of the hot pan and leave on a plate to cool down. Part 2. The flavouring 1. Put all the spices into one bowl, mincing the garlic, really finely chopping up the Coriander and throw them in too. 2. Put a bit of water in and stir it until it's a paste.