1 tsp fennel seeds
2 tbsp chopped fresh coriander
1 garlic clove, grated
2 lemons, juice only
1 lemon, cut in quarters
2 tbsp chopped curly parsley
2 tbsp chopped fresh tarragon
6 plum tomatoes
2 tsp Dijon mustard
50g/1ΒΎoz toasted slivered almonds
30g/1oz brown sugar
10 cardamom pods, seeds removed
Β½ tsp chilli powder
Β½ tsp coriander seeds
Β½ tsp cumin seeds
1Β½ tsp garam masala
4 tbsp olive oil
4-6 tbsp olive oil
1 tbsp red wine vinegar
1 tsp red wine vinegar
1 tsp salt
Β½ tsp salt
1 tsp ground turmeric
50g/1ΒΎoz unsalted butter
8 lamb cutlets