Lamb and fenugreek dumpling stew

Ingredients

• 3 tbsp vegetable oil
• 600g/1lb 5oz lamb, cleaned and cut into small pieces, fat trimmed
• 1 tsp mustard seeds
• 1 large onion, finely chopped
• 5 large garlic cloves, peeled
• 4cm/1½in piece root ginger, peeled
• salt, to taste
• 1 tsp sugar
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• ½ tsp ground turmeric
• ¼-½ tsp red chilli powder, to taste
• 3 tomatoes, blended to a purée in a food processor
• 300ml/½ pint water
• 400ml/14fl oz coconut milk
• 1-2 tsp lemon juice, to taste
• 1 small sweet potato, peeled and cut into chunks
• 250g/8oz canned chickpeas, drained and rinsed
• 100g/3½oz chapati flour (or wholemeal flour)
• 45g/1½oz gram flour (chickpea flour)
• 2 tbsp chopped dried fenugreek leaves, or 4 tbsp chopped fresh fenugreek leaves
• 1½ tsp freshly grated ginger
• ¾ tsp salt
• ¾ tsp sugar
• pinch ground turmeric
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• 1/3 tsp baking powder
• handful chopped fresh coriander
• 1¼ tsp garam masala

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