Chana gosht (lamb rump with chickpeas) recipe
 A wonderful feast of spiced lamb and richly flavoured chickpea sauce. Serve with quick naan breads. 4 tbsp cumin seeds2 tbsp coriander seeds10 green cardamom pods, bruised4 black cardamom pods, bruised8 cloves½ tsp nutmeg powder4 blades of mace1 tbsp black pepper2 star anise4 bay leaves1 dried red chilli 4 tbsp cumin seeds 2 tbsp coriander seeds 10 green cardamom pods, bruised 4 black cardamom pods, bruised 8 cloves ½ tsp nutmeg powder 4 blades of mace 1 tbsp black pepper 2 star anise 4 bay leaves 1 dried red chilli 150g/5½oz dry chickpeas, soaked in water overnight1 bay leaf1 black cardamom pod1 clove1 tsp salt 150g/5½oz dry chickpeas, soaked in water overnight 1 bay leaf 1 black cardamom pod 1 clove 1 tsp salt 100ml/3½fl oz vegetable6 cloves2 bay leaves3 black cardamom pods200g/7oz onions, sliced15g ginger-garlic paste1 tbsp coriander powder1 tsp mild red chilli powder1 tsp cumin powder1 tsp salt200g/7oz tomatoes, chopped2 tbsp coriander leaves, chopped½ tsp Punjabi garam masala 100ml/3½fl oz vegetable 6 cloves 2 bay leaves 3 black cardamom pods 200g/7oz onions, sliced 15g ginger-garlic paste 1 tbsp coriander powder 1 tsp mild red chilli powder 1 tsp cumin powder 1 tsp salt 200g/7oz tomatoes, chopped 2 tbsp coriander leaves, chopped ½ tsp Punjabi garam masala 4 x 100g/3½oz lamb rump steaks 1½ tbsp Punjabi garam masala salt, to taste 4 x 100g/3½oz lamb rump steaks 1½ tbsp Punjabi garam masala salt, to taste 1 red onion, sliced100g/3½oz baby plum tomatoes, sliced¼ cucumber, sliced 2 tbsp chopped fresh coriander leaves1 lime, juice only 1 red onion, sliced 100g/3½oz baby plum tomatoes, sliced ¼ cucumber, sliced 2 tbsp chopped fresh coriander leaves 1 lime, juice only Method To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly.Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside.To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required.For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens.For the lamb, turn the oven down to 200C/180C Fan/Gas 6.Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice.In a bowl, mix together the garnish ingredients.Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly. To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly. Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside. Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside. To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required. To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required. For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens. For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens. For the lamb, turn the oven down to 200C/180C Fan/Gas 6. For the lamb, turn the oven down to 200C/180C Fan/Gas 6. Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice. Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice. In a bowl, mix together the garnish ingredients. In a bowl, mix together the garnish ingredients. Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. Recipe tips The recipe makes more Punjabi garam masala spice mix than you will need, but the extra can be kept sealed in a jar for 2–3 weeks.