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By Christine Manfield

Published 1999

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I prepare this spicy lamb to serve on slices of freshly baked Onion Nigella Bread as a tasty appetiser or canapé. Top it with a dollop of Cucumber Yoghurt Salad with Nigella to complete the composition.


  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 teaspoons


  1. Dry-roast coriander and cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Blend garlic, ginger, onion, chilli jam, spices, tomato paste and 100 ml of the oil to a smooth paste in a food processor. Marinate lamb fillets in paste for 2 hours.
  2. Preheat oven to