Ingredients

Ingredients For the marinade

• 2 tbsp mashed green papaya

• 2 tbsp garlic and ginger paste

• ¾ tbsp chopped green chilli

• ¾ tbsp salt

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• ½ tbsp ground turmeric

• 1½ tbsp hot chilli powder

• 4 tbsp mustard oil

• 1 tsp garam masala

For the lamb shoulder

• 5 onions, chopped into eighths

• 5 ripe tomatoes, chopped

• 3-4 lamb leg bones, cut in to 5cm/2in pieces

• 1 lamb shoulder, boned, rolled and tied, with bone left in (you can ask your butcher to do this for you)

• 20 cloves

• 10 black cardamom pods

• 2 tbsp ghee

• handful fresh coriander stalks, roughly chopped

• 3 dried red chillies, roughly chopped

• 25 shallots, sliced

• 5 tbsp yoghurt

For the stock

• 50ml/2fl oz corn oil

• 4 green cardamom pods

• 3 cassia leaves

• 5cm/2in piece cassia bark

• 3 cloves

• 6 black peppercorns

• 2 onions, sliced

• 3-4 lamb leg bones, cut in to 5cm/2in pieces

• 2 tomatoes

• handful coriander roots

• 1 tbsp garlic and ginger paste

• ½ tsp ground turmeric

• 2 tsp hot chilli powder

• 3 tsp ground coriander

• 1.5 litres/2½ pints boiling water

For the gravy

• 50g/2oz onion flakes

• 50g/2oz cashews

• 4 tbsp yoghurt

For the tamarind chutney

• 400g/14oz tamarind paste

• 2.5cm/1in piece root ginger, peeled, finely chopped

• 2-3 tbsp jaggery, plus extra to taste

• ½ tsp cornflour

For the pumpkin and lentil curry

• 3 tbsp corn oil

• 1 tsp cumin seeds

• ½ tsp coriander seeds

• 6 cassia leaves

• 5 green cardamom pods

• 3 dried chillies

• 6 garlic cloves, crushed

• 2.5cm/1in piece root ginger, peeled, finely chopped

• 2 onions, chopped

• ½ tsp ground turmeric

• ¾ tsp hot chilli powder

• 100g/3½oz oily toor dal, soaked in warm water

• 100g/3½oz red lentils, soaked in warm water

• 100g/3½oz yellow lentils, soaked in warm water

• 200g/7oz pumpkin, peeled, cut into small cubes

• 3 tomatoes, chopped

• 3 tbsp tamarind chutney (see recipe above)

• ½ lime, juice only

• handful fresh coriander finely chopped

• knob of butter

• handful onion flakes

• lemon oil, or squeeze lemon juice and drizzle olive oil

For the aubergine bhartha

• 1 bulb garlic

• 5 aubergines

• 3 tbsp olive oil

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 onion, finely chopped

• ½ tsp ground turmeric

• ¾ tsp hot chilli powder

• ¼ tsp chilli flakes

• 2 tomatoes, roughly chopped

• 50m/2fl oz yoghurt

• 1 tsp amchoor powder (mango powder)

• 1 red onion, peeled, finely sliced

• handful fresh coriander, finely chopped

• ½ lemon, juice only

For the nigella-scented cauliflower

• 1 small cauliflower, cut into florets

• ½ tsp ground turmeric

• 3 tbsp olive oil

• ½ tsp nigella seeds (black onion seeds)

• 2 onions, finely sliced

• ½ tsp Madras curry powder

For the Parsi-style biryani

• 1 tbsp ghee

• 5cm/2in piece cassia bark

• 2 cassia leaves

• ½ tsp shahi jeera (black cumin seeds)

• 2 black cardamom pods

• 1 onion, finely sliced

• 750g/1lb 10 oz basmati rice, soaked in cold water for 30 minutes

• 2-3 tbsp chopped fresh coriander

• 1 lime, juice only

• 200g/7oz plain flour

For the garnish

• 2 tbsp butter

• 30 shallots, peeled, sliced

• drizzle clear honey

• corn oil, for frying

• small handful curry leaves, roughly chopped

• 3 limes, quartered

• 3 lemons, quartered

Description

You’ll Need To Start This Recipe The Day Before You Want To Eat It, But The Subtly Smoked, Meltingly Tender Lamb Is So Worth The Effort.

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