10–15 whole Kashmiri chillies
2 dry whole red chillies
2 tbsp ground coriander
2 tsp dried fenugreek leaves (kasoori methi)
fresh coriander, to serve
1 tbsp garlic ±è³Ü°ùé±ð
1 tbsp ginger ±è³Ü°ùé±ð
3 onions, roughly chopped
2 tomatoes, roughly chopped
3 tbsp ghee
4 black cardamom
8 black peppercorns
4 green cardamom
2.5cm/1in piece cinnamon stick
4 cloves
1 tbsp ground cumin
2 tsp ajwain (carom seeds), nigella or cumin seeds
250g/9oz chapati flour, plus extra for dusting
1 tsp fine sea salt, plus extra to season
1 tsp fine sea salt
½ tsp caster sugar
3 tbsp sunflower oil
100g/3½oz plain yoghurt
1 kg/2lb 4oz boneless lamb shoulder, cut into 3cm/1¼in chunks