1½ tsp chilli flakes
2 long green chillies, split in half lengthways (seeds removed if desired)
1 tsp ground coriander
8 curry leaves
½ tsp fenugreek seeds
2 tbsp chopped fresh coriander leaves
1 tbsp chopped fresh coriander
4 garlic cloves, finely chopped
1 garlic clove, finely chopped
5cm/2in piece fresh root ginger, peeled, finely chopped
2 tbsp chopped fresh mint leaves
1 tbsp chopped fresh mint leaves
2 onions, finely chopped
1 onion, finely chopped
750g/1lb 10oz potatoes, cut into 3cm/1¼in cubes
1 x 400g tin chopped tomatoes
2 tbsp tamarind pulp
1 litre/1¾ pints beef stock
½ tsp cracked black peppercorns
salt and freshly ground black pepper
1 tsp cardamom pods, lightly crushed
1 tsp chilli powder
1 cinnamon stick, broken into pieces
¼ tsp cloves
1 tbsp coriander seeds
1½ tsp cumin seeds
1 tsp ground cumin
½ tsp fennel seeds
1 tsp mustard seeds
1½ tsp ground turmeric
½ tsp ground turmeric
2 tbsp vegetable oil
4 tbsp flavourless vegetable oil
1 x 2.5-3kg/5lb 8oz-6lb 8oz lamb shoulder (bone in)