2–3 green chillies, stalks removed and slit lengthways
50²µ/1¾´Ç³ú fresh coriander, roughly chopped
1 tbsp ginger garlic paste
1 lemon, juice only
2 onions, finely chopped
1 x 200g/7oz tin sweetcorn, drained
1 bay leaf
2 large black cardamom pods
freshly ground black pepper
1 tsp Kashmiri chilli powder
1 tsp chilli powder
1cm/½in piece cinnamon stick
4 cloves
6 cloves
1 tsp cumin seeds, lightly toasted
1 tsp garam masala
pinch salt
1 tsp salt
½ tsp salt
½ tsp sugar
½ tsp ground turmeric
1½ tbsp corn or vegetable oil, plus extra for cooking
70ml/2½fl oz ghee or clarified butter
2 tbsp plain yoghurt
4 tbsp plain yoghurt
4 x 100–150g/3½–5½oz lamb rumps, surface fat trimmed off
150ml/5fl oz lamb stock or boiling water