* 2 lamb tenderloin fillets
* 10 cm (4") Ginger root, peeled and roughly chopped
* 30 g (3 oz) coriander leaves
* 2 teaspoons toasted white cumin seeds
* 1 teaspoon toasted black cumin seeds (optional)
* 2 Garlic cloves, peeled
* 2 tablespoons lemon juice
* 2 teaspoons paprika powder
* 1 teaspoon turmeric powder
* 1 teaspoon sea salt
* A good glug of olive oil

===Method===
* Cut the fillets so you have four servings
* Hammer them flat under a large knife - See here
* Place in a bowl
* Lightly crusg the cumin seeds in mortar and pestle or a coffee grinder if you have one
* Put the remaining ingredients including the cumin in the food processor
* Blitz until you have a smooth paste
* If the mixture refuses to amalgamate,add a little more liquid. I squeeze a tangerine into the mixture to get it going, but only because I had one to hand. A tablespoon or so of water would do
* Pour over the lamb and marinate in the refrigerator for an hour
* Lay the lamb fillets on an oiled barbecue hotplate
* Cook for 8 minutes, turning three times in total, check that it's cooked to your liking
* Rest for 5 minutes
* Slice thickly and serve

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