1 green finger chilli, finely chopped
4 curry leaves
3 garlic cloves, crushed
1 tsp fresh ginger, finely grated
1 small Spanish onion, finely sliced
1 medium tomato, finely chopped
¼ tsp medium-hot chilli powder
1 tbsp garam masala
¼ tsp brown or black mustard seeds
10 unsalted skinned peanuts (optional)
5-6 saffron strands
½ tsp salt
¼ tsp salt
3 tbsp vegetable oil
1 tbsp vegetable oil
255ml/9fl oz natural unsweetened yoghurt
1.5°ì²µ/3½±ô²ú leg of lamb, on the bone