Rajasthani red lamb

• Place a small frypan on medium heat and add the coriander and cumin seeds, Toast the spices until they become aromatic then remove from the heat. When cool enough to handle grind to a fine powder.
• Add the ground coriander and cumin seeds, Kashmiri chilli powder and yoghurt to a bowl and mix to a smooth paste. Add the lamb pieces to it and mix well. Cover and set aside for an hour or best, overnight.

to cook

• Soak the Kashmiri dried chillies in 200ml warm water for 30 minutes. Blend half the red chillies with the garlic to a coarse paste using a little soaking liquid. Blend the remaining chillies using the remaining soaking liquid to a coarse paste and set aside to add at the end.
• In a heavy-based wide saucepan heat the ghee and add the green and black cardamom pods, bay leaves and cloves. Fry for 30 seconds on medium heat as they begin to sizzle and infuse the oil. Add the onion and fry for ten minutes until they start to change colour to a light brown. Add the chilli and garlic paste and stir through. Fry for two minutes until the raw smell has gone.
• Add the marinated lamb and remaining marinade. Stir fry for ten minutes until the meat pieces start to brown.
• Add one cup of water and the salt, stir well and bring to a boil. Reduce the heat to low, cover, and gently simmer for two hours. Gently stir every 15 minutes and add a little water if required. The meat will become tough at first, then become very tender towards the end of the cooking time. The sauce should reduce and have a thick consistency.
• After two hours, check the seasoning, then add the reserved chilli paste. Mix well and simmer for a further 15 minutes.

for the dhungar

• Using a set of kitchen tongs, heat the charcoal on an open flame until it gets red hot.
• Put the small metal bowl in the middle of the curry. Place the hot charcoal in the bowl.
• Drizzle the ghee over the charcoal. The charcoal will begin to smoke immediately. Cover the pan to trap the smoke. Keep it covered for two minutes only – the longer you leave it the smokier the flavour. Remove the cover, and remove the bowl carefully, using tongs.

to serve

• Remove pan from heat, and pour over the lemon juice, stir gently, garnish with the split red chilli and serve.