Tom Kerridge's Indian Spiced Lamb with Coconut Beans Recipe | Food Network UK

Ingredients

• 1 shoulder of lamb
• 6 tbsp tandoori curry powder
• 4 tbsp distilled vinegar
• 6 tbsp Greek yoghurt
• 3 tbsp ginger, finely chopped
• 8 cloves of garlic, grated
• 2 tsp table salt
• 1-2 tbsp dried chilli flakes (depending on how hot you like it)
• 4 onions, thinly sliced
• 1-pint water
• YOGHURT AND MINT DRESSING
• 250ml natural yoghurt
• 1 tbsp mint sauce
• 1 tbsp mixed pickle, finely chopped
• ½ juice lemon
• COCONUT GREEN BEANS
• 2 tbsp ghee
• 1 tbsp black mustard seeds
• 1 handful curry leaves
• 1 scant tsp turmeric
• 400g green beans, blanched
• 100g desiccated coconut – rehydrated with 100ml hot water
• Salt to season