1 green bird’s-eye chilli
12 curry leaves
2 tbsp fenugreek seeds
2 tbsp fresh coriander, roughly chopped
2 garlic cloves, peeled
1½cm/¾in root ginger, peeled
1 onion, thinly sliced
500g/1lb 2oz potatoes, cut into 2cm/1in cubes
400g/14oz chopped tomatoes
2 tsp tamarind paste
2 bay leaves
200ml/7fl oz beef stock
1 tsp black peppercorns
salt and freshly ground black pepper
3 cardamom pods
½ tsp chilli powder
1 cinnamon stick
5 cloves
2 tbsp coriander seeds
1 tsp cumin seeds
½ tsp fennel seeds
1 tbsp mustard seeds
½ tsp mustard seeds
1 tbsp olive oil
1 tbsp ground turmeric
¼ tsp ground turmeric
2 tbsp vegetable oil
4 tbsp vegetable oil
1 x 2.5kg/5½lb shoulder of lamb