2–3 green chillies (bird’s eye or similar), chopped and seeds left in
2 tsp dried methi (dried fenugreek leaves)
6 large garlic cloves, chopped
200g/7oz red onions, finely chopped
1 tsp dried ground pomegranate (anardana) or 2 tsp pomegranate molasses
2 dried bay leaves
300g/10½oz atta or chapati flour, plus extra for dusting
5cm/2in piece cinnamon
1 tsp cumin seeds
2 tsp garam masala
2 tbsp sunflower or rapeseed oil
½ tsp fine salt
1 tsp salt
1 tsp sunflower oil, plus extra for brushing
3 tsp tomato purée
1 tsp turmeric
500g/1lb 2oz lamb mince