Ingredients

• 1 tbsp coriander seeds
• 1½ tsp cumin seeds
• 1½ tsp chilli flakes
• 1½ tsp ground turmeric
• 1 cinnamon stick
• broken into pieces
• ½ tsp fennel seeds
• ½ tsp cracked black peppercorns
• ½ tsp fenugreek seeds
• ¼ tsp cloves
• 1 x 2.5-3kg/5lb 8oz-6lb 8oz lamb shoulder (bone in)
• 2 tbsp vegetable oil
• 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
• 1 tsp cardamom pods
• lightly crushed
• 8 curry leaves
• 2 tbsp tamarind pulp
• 1 x 400g tin chopped tomatoes
• 1 litre/1¾ pints beef stock
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp chopped fresh mint leaves
• salt and freshly ground black pepper
• 750g/1lb 10oz potatoes
• cut into 3cm/1¼in cubes
• 4 tbsp flavourless vegetable oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tsp mustard seeds
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 x 400g tin chopped tomatoes
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh mint leaves
• salt and freshly ground black pepper

Directions

• For the spice mix
• dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes
• or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside.
• For the lamb
• preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper.
• Heat the oil in a large
• flameproof
• lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side
• or until golden-brown all over. Remove from the pan and set aside.
• Add the onions and chillies and fry for 4-5 minutes
• or until softened and just coloured. Add the spice mix
• garlic and ginger
• stir well
• then fry for a further 1-2 minutes. Stir in the cardamom seeds
• curry leaves and tamarind pulp.
• Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• then cover the casserole with a lid.
• Transfer the casserole to the oven and cook for 3-4 hours
• or until the lamb is very tender.
• Meanwhile
• for the Bombay potatoes
• boil the potatoes in a pan of salted water for 12-15 minutes
• or until tender. Drain well.
• Heat the oil in a large frying pan over a medium heat. Add the onion
• garlic
• mustard seeds
• chilli powder
• ground coriander
• ground cumin and ground turmeric and stir well.
• Add the chopped tomatoes
• stir again
• then bring the mixture to a gentle simmer.
• Add the cooked potatoes and continue to cook for a further 4-5 minutes
• or until the potatoes have absorbed some of the sauce and are very tender. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the herbs.
• When the lamb shoulder is cooked
• remove the lid from the casserole
• baste the lamb with the sauce and cook for a further 5 minutes. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the herbs.
• To serve
• spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion.