Friday 15 June 2012

Father’s Day recipe from Anjum Anand

You may remember a few months ago, I shared some lovely recipes from Anjum Anand with you (here) and reviewed a couple of her Spice Tailor curry kits (here). Well, all dads like curry, don't they ?! So this recipe for spicy lamb curry is perfect for Father's Day. Enjoy, and let me know how you get in if you try it !


Photography © Vanessa Courtier.

Anjum Anand: A Curry Fit for Father’s Day

Whilst I learnt to cook from my mother and we are very similar in nature, when it comes to the enjoyment of food, we part ways. My love and deep appreciation of good food definitely comes from my father. We have always liked the same food and in restaurants would consult over the menu to make sure we ordered different dishes so that we could try the others. He loved talking about his childhood in India and fishing with his brothers, taking his wares home, gutting and cooking them in his favourite fish curry. Whilst my siblings would have left the table a long time ago, I would be hanging onto his every word and then ask him about how they cooked it and how they ate it.

My father travelled a lot when I was growing up and he has always loved having people around him so I never spent that much time with him one to one but when it came to food, he would always seek me out; it was our special bond. Even today, when he has a party for friends, I will be summoned and we will sit down and discuss the menu.

A spicy lamb curry is one of his favourites and is what I would cook for him on Fathers Day.

Anjum Anand’s Lamb with Green Chillies


For the marinade 

1 tsp ground turmeric 
 1 tsp ground fennel seeds 
1 tsp garam masala 
1 tbsp white poppy seeds 
salt, to taste 
3 large garlic cloves 
1 tbsp peeled and roughly chopped fresh ginger 
1 medium onion, chopped 
2 medium tomatoes, chopped 
800g/1lb 12oz lamb, cut into small cubes with the bone left in 

For the curry 

3 tbsp vegetable oil 
 ¾ tsp nigella seeds (available from Asian grocers) 
1 tsp cumin seeds 
500ml/17fl oz water 
5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact 
2-3 tsp fresh tamarind paste  
2 handfuls fresh coriander, leaves and stalks, chopped 

Preparation method 

For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth. 

Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible.

 For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown. 

 Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements. 

 Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. 

Check on the pot regularly, stirring occasionally and adding more water if it gets too dry. Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry. 

Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. 

Serve with naan or rice.

This recipe and image is extracted from ANJUM ANAND’S ‘INDIAN FOOD MADE EASY’ (Quadrille, £17.99)
 For more on Anjum, please visit

1 comment:

  1. Thanks for the recipe idea. It seems like you were really close with your father. It is good to see you both had a love and deep appreciation for good food.


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