| 3 | | Green chilli and garlic pappads |
| 225 | g | Frozen rice |
| 500 | g | Minced lamb |
| 1 1/2 | tb | Vegetable oil; plus extra for deep |
| | ; frying |
| 1 | ts | Dijon mustard |
| 1 | pn | Ground cumin and medium curry |
| | ; powder |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Tomato puree |
| 2 | tb | Plain flour; plus 225g/8oz plain |
| | ; flour |
| 6 | tb | HP sauce |
| 1 | | Pinches ground cumin |
| 1 1/2 | ts | Chilli powder |
| | Finely grated zest and juice of 1/2 lemon |
| | Finely grated zest of 1/2 orange |
| 1 | | Clove garlic; finely chopped |
| 1 | pn | Ground coriander; cayenne and garam |
| | ; masala |
| 1 | ds | Worcestershire sauce |
| 2 | tb | Olive oil |
| 4 | tb | Red wine |
| 6 | tb | Chopped fresh mixed parsley; sage and coriander |
| 125 | g | Okra |
| 1 | pn | Turmeric |
| 1 | | Cucumber |
| 1 | | Lime; juice of |
| 100 | g | Greek yoghurt |
| | Salt and pepper |
