Ingredients

• 2 garlic cloves
• crushed
• 2cm/¾in piece ginger
• peeled and grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp red chilli powder
• 2 tbsp garam masala
• 500ml/18fl oz plain yoghurt
• 1 lemon
• juice only
• salt and pepper
• 1 lamb shoulder
• 1 tbsp ghee
• 200g/7oz red lentils
• 3cm/1¼in piece fresh root ginger
• peeled
• 1 tsp ground turmeric
• 2 tbsp ghee
• 1 onion
• finely chopped
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 3 garlic cloves
• finely chopped
• 1 fresh red chilli
• finely chopped
• 2 tomatoes
• roughly chopped
• 2 tbsp chopped fresh coriander
• to garnish
• 200g/7oz plain flour
• ½ tsp salt
• 2 tbsp melted ghee

Directions

• For the lamb
• combine the garlic
• ginger
• cumin
• coriander
• chilli powder
• garam masala
• yoghurt
• lemon juice
• salt and pepper in a large bowl.
• Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two
• but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb
• otherwise it will burn.
• Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours
• depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked
• brush with a tablespoon of melted ghee.
• For the red lentil dal
• place the lentils
• ginger and turmeric into a saucepan
• cover with water and bring to the boil. Skim any scum from the surface
• and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes
• or until tender. Drain well.
• Meanwhile
• heat a frying pan until hot
• add the ghee and the finely chopped onion
• ground cumin
• ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes
• or until softened.
• Add the tomatoes and cook for 1-2 minutes
• or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked
• drained lentils and stir to combine. Season
• to taste
• with salt and freshly ground black pepper. Set aside.
• For the flatbread
• place the flour in a medium bowl
• add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four.
• Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee.
• To serve
• shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side.