¼ tspblack peppercorns, dry roasted1 tspcumin seeds, dry roasted2 tspcoriander seeds, dry roasted1 tspeach ground turmeric and garam masala¼ tspground cloves3cloves of garlic, crushed2 tspgrated ginger1fresh long green chilli, seeded and finely chopped1 tspmuscovado sugar1 tbsptamarind purée¼ cupcoconut milk1lime, juiced4 lamb backstraps(about 250gm each), trimmedTo serve:char-grilled parathas or chapatisKachumber salad¼ tspground cuminPinchchilli powder1 tbsplime juice, or to taste1 tbspvegetable oil 2vine-ripened tomatoes, cut into thin wedges1small Lebanese cucumber, halved lengthways, thinly sliced diagonally½small Spanish onion, very thinly sliced¼ cupcoriander leaves, torn¼ tspblack mustard seeds
Place peppercorns, cumin and coriander seeds in a mortar and, using a pestle, grind finely. Process ground spices and all ingredients except lamb in a food processor until a smooth paste forms, then pour over lamb in a flat ceramic or glass dish, stirring to coat well. Cover and refrigerate for 15 minutes.
For kachumber salad, place cumin, chilli, lime juice and oil in a bowl, season to taste and combine. Place tomatoes, cucumber, onion and coriander in a bowl. Just before serving, add dressing and mustard seeds and combine.
Remove lamb from marinade, leaving some marinade on fillets. Season to taste with salt, then char-grill for 3-4 minutes on each side, or until cooked to your liking. Leave covered in a warm place for 5 minutes, then slice.
Serve lamb with kachumber salad and parathas or chapatis passed separately.