• 350g (12 oz) Diced Lamb Shoulder
• ½ tablespoon Coriander Seeds
• 1 teaspoon Black Peppercorns
• ½ teaspoon Fennel Seeds
• 2 Dried Kashmiri Chilli Peppers
• 2 tablespoon Cooking Oil
• 15g (Half Thumb Sized Piece) Ginger
• 2 tablespoon Tomato Puree
• 200ml (7oz) Tin Coconut Milk
• 1-2 Green Finger Chillies (Optional)
• 1 teaspoon Dried Fenugreek Leaves
• 1 teaspoon Garam Masala