1 green birds' eye chilli
12 curry leaves
2 tbsp fenugreek seeds
2 garlic cloves, peeled
1.5cm/¾in piece fresh root ginger, peeled
1 onion, peeled, thinly sliced
2 shallots, peeled, finely sliced
400g/14oz tin chopped tomatoes
2 tbsp plain flour
2 tsp tamarind juice
200ml/7fl oz beef stock
salt and freshly ground black pepper
3 cardamom pods
325²µ/11½´Ç³ú chapati flour (available in some supermarkets and Asian grocers), plus extra for dusting
1 cinnamon stick, broken into pieces
5 cloves
2 tbsp coriander seeds
1 tsp cumin seeds
½ tsp fennel seeds
1 tbsp mustard seeds
1 tsp black peppercorns
1½ tsp salt
1 tbsp ground turmeric
2 tbsp vegetable oil
1 tbsp vegetable oil
2-3 tbsp vegetable oil
4 lamb shanks