Ingredients

• 4 tbsp cumin seeds
• 2 tbsp coriander seeds
• 10 green cardamom pods
• bruised
• 4 black cardamom pods
• bruised
• 8 cloves
• ½ tsp nutmeg powder
• 4 blades of mace
• 1 tbsp black pepper
• 2 star anise
• 4 bay leaves
• 1 dried red chilli
• 150g/5½oz dry chickpeas
• soaked in water overnight
• 1 bay leaf
• 1 black cardamom pod
• 1 clove
• 1 tsp salt
• 100ml/3½fl oz vegetable
• 6 cloves
• 2 bay leaves
• 3 black cardamom pods
• 200g/7oz onions
• sliced
• 15g ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp mild red chilli powder
• 1 tsp cumin powder
• 1 tsp salt
• 200g/7oz tomatoes
• chopped
• 2 tbsp coriander leaves
• chopped
• ½ tsp Punjabi garam masala
• 4 x 100g/3½oz lamb rump steaks
• 1½ tbsp Punjabi garam masala
• salt
• to taste
• 1 red onion
• sliced
• 100g/3½oz baby plum tomatoes
• sliced
• ¼ cucumber
• sliced
• 2 tbsp chopped fresh coriander leaves
• 1 lime
• juice only

Directions

• To make the garam masala
• put all the ingredients in a dry pan over medium heat
• shaking the pan to toast the spices evenly.
• Cool the spices for a minute and tip them into an electric blender and grind to fine powder
• or use a pestle and mortar. Pass through a sieve and set aside.
• To cook the chickpeas
• drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf
• cardamom
• clove and salt and boil until cooked. Set aside until required.
• For the sauce
• in a clean pan heat the oil and gently fry the cloves
• bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices
• salt
• tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes
• or until the gravy thickens.
• For the lamb
• turn the oven down to 200C/180C Fan/Gas 6.
• Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes
• remove and rest for 3-4 minutes then slice.
• In a bowl
• mix together the garnish ingredients.
• Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread.