Ingredients

• 3 tbsp vegetable oil
• 600g/1lb 5oz lamb
• cleaned and cut into small pieces
• fat trimmed
• 1 tsp mustard seeds
• 1 large onion
• finely chopped
• 5 large garlic cloves
• peeled
• 4cm/1½in piece root ginger
• peeled
• salt
• to taste
• 1 tsp sugar
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• ½ tsp ground turmeric
• ¼-½ tsp red chilli powder
• to taste
• 3 tomatoes
• blended to a purée in a food processor
• 300ml/½ pint water
• 400ml/14fl oz coconut milk
• 1-2 tsp lemon juice
• to taste
• 1 small sweet potato
• peeled and cut into chunks
• 250g/8oz canned chickpeas
• drained and rinsed
• 100g/3½oz chapati flour (or wholemeal flour)
• 45g/1½oz gram flour (chickpea flour)
• 2 tbsp chopped dried fenugreek leaves
• or 4 tbsp chopped fresh fenugreek leaves
• 1½ tsp freshly grated ginger
• ¾ tsp salt
• ¾ tsp sugar
• pinch ground turmeric
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• 1/3 tsp baking powder
• handful chopped fresh coriander
• 1¼ tsp garam masala

Directions

• For the stew
• heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes
• turning occasionally
• until brown on all sides. Remove from the pan and set aside on a warm plate.
• Add the mustard seeds to the same pan and fry for 30 seconds
• or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes
• or until golden-brown.
• Meanwhile
• in a food processor
• blend the garlic and ginger to a paste
• adding a splash of water to bind the mixture.
• Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes
• or until the water has evaporated from the paste and it has turned golden-brown.
• Add the salt
• sugar
• ground coriander
• ground cumin
• ground turmeric and red chilli powder and cook for a further 20-30 seconds.
• Add the puréed tomatoes and 100ml/3½fl oz of the water
• stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes
• stirring well
• or until the volume of liquid has completely reduced and the sauce has almost dried out.
• Meanwhile
• for the fenugreek dumplings
• mix all of the fenugreek dumplings ingredients together in a bowl until well combined
• then bring the mixture together to form a semi-soft dough.
• Using your hands
• roll the mixture into three sausage shapes
• then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside.
• When the sauce has reduced
• add the coconut milk
• lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes
• add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes
• or until the potato is tender.
• Add the reserved lamb and the chickpeas to the pan
• cover again and cook for a further 4-5 minutes
• or until the lamb is cooked to your liking.
• Stir in the fresh coriander and garam masala just before serving.