2 tbsp chopped dried fenugreek leaves, or 4 tbsp chopped fresh fenugreek leaves
handful chopped fresh coriander
5 large garlic cloves, peeled
4cm/1½in piece root ginger, peeled
1½ tsp freshly grated ginger
1-2 tsp lemon juice, to taste
1 tbsp lemon juice
1 large onion, finely chopped
1 small sweet potato, peeled and cut into chunks
3 tomatoes, blended to a purée in a food processor
250g/8oz canned chickpeas, drained and rinsed
400ml/14fl oz coconut milk
1/3 tsp baking powder
100g/3½oz chapati flour (or wholemeal flour)
¼-½ tsp red chilli powder, to taste
1 tbsp ground coriander
1 tbsp ground cumin
1¼ tsp garam masala
45²µ/1½´Ç³ú gram flour (chickpea flour)
1 tsp mustard seeds
salt, to taste
¾ tsp salt
1 tsp sugar
¾ tsp sugar
½ tsp ground turmeric
pinch ground turmeric
3 tbsp vegetable oil
2 tbsp vegetable oil
600g/1lb 5oz lamb, cleaned and cut into small pieces, fat trimmed