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Ingredients

• 2 , 6-bone best end lamb cutlets, separated and trimmed
• 100 ml grapeseed oil
• 2 cloves garlic, peeled and crushed
• 2 tsp sambar powder
• 1 curry leaf

• 2 large savoy cabbage
• 55 g butter
• tsp black mustard seeds
• 55 g dried coconut
• 3 curry leaves
• 1 tsp salt
• 1/2 tsp sugar

• 4 red-skinned potatoes
• 25 ml grapeseed oil
• tsp black mustard seeds
• tsp cumin
• tsp ground turmeric
• 1-2 curry leaf
• 1 green chilli
• 1 onion
• pinch salt
• 1 lemon, juice only
• bunch coriander leaves, roughly chopped

• 2 tbsp coriander seeds
• 2 tbsp ground turmeric
• 2 tsp black mustard seeds
• 2 tbsp asafoetida
• 100 g yellow split peas
• 100 g red split beans
• 10 curry leaves
• 75 g ground cumin
• salt, to taste
• 100 ml grapeseed oil
• 4 tomatoes, peeled, chopped and seeds removed
• bunch coriander leaves
• 50 g finely chopped shallots
• 1 lemon, juice only
• 50 g fresh, green olives

Description

Hrishikesh Desai Brings Together A Wealth Of Spices, From Coriander, Turmeric And Asafoetida To Sambar Powder And Cumin To Create This Vibrant Dish

UK TV