Lamb Madras with Bombay potatoes

Shopping list

• Fruit and vegetables

  • 2 tbsp fenugreek seeds
  • 1 green bird’s-eye chilli
  • 2 garlic cloves, peeled
  • 1½cm/¾in root ginger, peeled
  • 1 onion, thinly sliced
  • 12 curry leaves
  • 500g/1lb 2oz potatoes, cut into 2cm/1in cubes
  • 2 tbsp fresh coriander, roughly chopped

• Tins, packets and jars

  • 400g/14oz chopped tomatoes
  • 2 tsp tamarind paste

• Cooking ingredients

  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 5 cloves
  • 1 tbsp ground turmeric
  • 2 tbsp vegetable oil
  • 3 cardamom pods
  • 2 bay leaves
  • 200ml/7fl oz beef stock
  • 4 tbsp vegetable oil
  • ½ tsp mustard seeds
  • ½ tsp chilli powder
  • ¼ tsp ground turmeric

• Meat, fish and poultry

  • 1 x 2.5kg/5½lb shoulder of lamb

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