Ingredients

• 10–15 whole Kashmiri chillies
• 2 dry whole red chillies
• 3 tbsp ghee
• 3 tbsp sunflower oil
• 4 green cardamom
• 4 black cardamom
• 2.5cm/1in piece cinnamon stick
• 4 cloves
• 8 black peppercorns
• 3 onions
• roughly chopped
• 1 tbsp ginger purée
• 1 tbsp garlic purée
• 1 kg/2lb 4oz boneless lamb shoulder
• cut into 3cm/1¼in chunks
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp fine sea salt
• plus extra to season
• 2 tomatoes
• roughly chopped
• ½ tsp caster sugar
• 100g/3½oz plain yoghurt
• fresh coriander
• to serve
• 3 tbsp ghee
• 250g/9oz chapati flour
• plus extra for dusting
• 2 tsp ajwain (carom seeds)
• nigella or cumin seeds
• 1 tsp fine sea salt
• 2 tsp dried fenugreek leaves (kasoori methi)

Directions

• To make the curry
• put the chillies in a heatproof bowl and add enough just-boiled water to cover. Leave to stand for 30 minutes
• then drain in a sieve and blend into a paste.
• Preheat the oven to 180C/Fan 160C/Gas 4. Heat the ghee and oil together in a flame-proof casserole over a low heat. Add the whole spices and fry for a few seconds
• until fragrant. Add the onions
• ginger and garlic and fry for 10 minutes
• or until softened and browned. Add the chilli paste and cook for 2 minutes.
• Add the lamb and cook until lightly browned. Stir in the ground coriander
• cumin
• salt
• chopped tomatoes
• sugar and yoghurt and cook for 3–4 minutes. Add 250ml/9fl oz of water and bring to a simmer. Cover with a lid and bake in the oven for 1½ hours
• or until the lamb is very tender.
• For the khoobi roti
• melt the ghee in a small saucepan over a low heat. Set aside.
• In a large bowl
• mix the flour
• seeds and salt. Stir in the fenugreek leaves. Add 1 tablespoon of the melted ghee and rub into the flour. Add enough water to make a firm but pliable dough; the amount you need will depend on the type of flour you are using. Knead the dough on the work surface for 2–3 minutes
• then put into a clean bowl and cover with cling film and leave to stand for 10 minutes.
• Divide the dough into two portions and form into balls. Dust the surface with a little flour and use a rolling pin to roll one portion into an 18cm/7in round flatbread. Use your finger and thumb to pinch the dough all over
• creating peaks and valleys in the dough.
• Oil a large frying pan or griddle pan with 2 teaspoons of the melted ghee. Add the roti
• flat-side down
• and cook over a medium heat for 5 minutes
• or until browned on one side.
• Transfer to a baking tray peak-side up and repeat with the second ball of dough. Preheat the grill to hot.
• Drizzle the rotis with the remaining ghee and place under the hot grill for 2–4 minutes
• or until well browned.
• If neccessary
• spoon excess fat off the curry. Season the with salt
• garnish with fresh coriander and serve.