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Indian-spiced lamb shoulder with Bombay potatoes

Fruit and vegetables

1½ tsp chilli flakes
½ tsp fenugreek seeds
2 onions, finely chopped
2 long green chillies, split in half lengthways (seeds removed if desired)
4 garlic cloves, finely chopped
5cm/2in piece fresh root ginger, peeled, finely chopped
8 curry leaves
2 tbsp chopped fresh coriander leaves
2 tbsp chopped fresh mint leaves
750g/1lb 10oz potatoes, cut into 3cm/1¼in cubes
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint leaves

Tins, packets and jars

2 tbsp tamarind pulp
1 x 400g tin chopped tomatoes
1 x 400g tin chopped tomatoes

Cooking ingredients

1 tbsp coriander seeds
1½ tsp cumin seeds
1½ tsp ground turmeric
1 cinnamon stick, broken into pieces
½ tsp fennel seeds
½ tsp cracked black peppercorns
¼ tsp cloves
2 tbsp vegetable oil
1 tsp cardamom pods, lightly crushed
1 litre/1¾ pints beef stock
salt and freshly ground black pepper
4 tbsp flavourless vegetable oil
1 tsp mustard seeds
1 tsp chilli powder
1 tsp ground cumin
½ tsp ground turmeric
salt and freshly ground black pepper

Meat, fish and poultry

1 x 2.5-3kg/5lb 8oz-6lb 8oz lamb shoulder (bone in)

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