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