A deliciously fragrant lamb curry from the north of India...

Methi (also known as fenugreek) gives a distinctive sweet and savoury perfumed scent that is instantly associated with the aroma of an Indian restaurant. Here, the lamb is first marinated in a spiced yogurt with the key flavour coming from methi leaves, then slow cooked in a rich sauce and finished with an aromatic masala. We’re serving it with a chilli-spiked mango chutney, fantastic homemade chapatti and a chana bindi (an okra and chickpea curry). The final flourish is some chilli bhaji – fried, halved fresh chillies perked up with a generous dusting of tangy chaat masala to round off a satisfying meal.

LAMB MARINADE: Fenugreek leaf, coriander, Kashmiri chilli, turmeric, fenugreek

CURRY WHOLE SPICES: Green cardamon, black cardamon, cinnamon, bay leaf

CURRY GARAM MASALA: Coriander leaf, fenugreek leaf, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg

MANGO CHUTNEY SPICES: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, garlic, nigella seeds, chilli

CHANA BINDI SPICES: Cumin, coriander, turmeric, garlic, ginger, toasted mustard

RAITA HERBS: Coriander leaf, mint

BHAJI SPICES: Coriander, cumin, ginger, mustard, fenugreek, turmeric, chilli, cardamon, cinnamon, cloves, black pepper, chilli, black cardamon, mace, bay, nutmeg

CHAAT MASALA:  Amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida

• 600g diced lamb
• 3 onions
• 4 cloves of garlic 
• Fresh ginger
• 4 green or red chillies 
• 6 tomatoes
• 200g spinach
• 10g bunch of coriander
• 175g okra (or use green beans) 
• 1 ripe mango (or 200g ready-prepared) 
• 300g full fat natural yogurt (not Greek yogurt or set yogurt)
• 400g tin cooked chickpeas
• 80g sugar
• 3 tbsp vinegar (white wine or cider vinegar)
• 230g plain flour plus extra for rolling the chapatis
• Oil for frying (sunflower or vegetable oil is best)