In this lamb centrepiece, the marinade of tamarind, coriander and lime develops into a glossy sauce which is sweet, sour and rich, thanks to the golden raisins (you can also use sultanas). We add large green chillies here, which are about 10-15 grams each and not too spicy. If you can't find large chillies, use less of them in your marinade.
Full Recipe
Author
Ottolenghi | 2026-03-11
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