Lamb masala keema, aloo gobi, lemon rice and kachimoru

For the Aloo Gobi: Preheat the oven to 200°C/180°C fan. Put the potatoes (500 g) in a large pan of cold water, bring to the boil and cook for about 5 minutes until tender. Drain well, then place on a baking tray with the cauliflower (1/2). Toss with the ground cumin (2 tsp), coriander seeds (2 tsp), nigella seeds (2 tsp), ground cinnamon (1 tsp), turmeric (2 tsp), chilli powder (2 tsp) and 1 tbsp of vegetable oil (1 tbsp). Roast for about 25 minutes until tender, turning once they begin to brown.

Heat the remaining oil (3 tbsp) in a pan and sauté the curry leaves (8) and garlic (6 cloves) for 1 minute over a low heat, before adding the chopped tomatoes (500 g), chillies (3), sugar (1 tbsp), lime (1) and salt Cover with a lid and simmer for 15 minutes.

Add the roasted veg to the tomatoes and simmer for 5 minutes, adding a splash of water if it’s too thick.

For the lamb masala keema: Heat the oil (3 tbsp) in a large frying pan over a low heat, add the garlic paste (2 tbsp) and ginger paste (2 tbsp), onion (1), green chilli (2), cardamom pods (10), cinnamon (4), cloves (8), chilli flakes (2 tsp), garam masala (4 tsp) and salt and freshly ground black pepper and cook for 5 minutes until fragrant.

Add the meat (500 g), cover and cook over medium heat for 10 minutes before adding the tomato purée (5 tbsp) and 200ml water. Cook, uncovered, until the consistency is almost dry. Check the seasoning and garnish with the mint (1/2 pack) and coriander (1/2 pack).

For the lemon rice: wash the basmati rice (300 g) until the water is clear. Put the water (550 ml), lemon zest and juice (1), oil (2 tbsp), salt (1/2 tsp), mustard seeds (3/4 tsp), roasted unsalted cashews (4 tbsp), turmeric (1/2 tsp), green chilli (2), curry leaf (1) and the rice into a medium pan. Bring to boil, then reduce to a low simmer, cover with a tea towel and lid and leave to cook for about 15 minutes. Once cooked, add the butter (1 tbsp), fluff with a fork and leave uncovered allowing the steam to escape.

For the kachimoru : Whisk the water (4 tbsp) and yogurt (125 ml) until smooth. Add salt to taste and set aside. Heat a small saucepan over medium-high heat and add the coconut oil (1 tbsp) and mustard seeds (1/2 tsp). Sauté for 1 minute, then add the curry leaves (5), shallots (2), ginger paste (1 tbsp) and green chilli (2). Cook for 5 minutes until fragrant. Add the chilli powder (1/2 tsp) and turmeric (1/2 tsp) and sauté for 2 minutes. Pour the spice mixture on to the yogurt. Season to taste.

Serve the lamb masala keema in warmed bowls with the Aloo Gobi, lemon rice and kachimoru.