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1
For the tandoori paste, cook the seeds in a heated dry medium skillet, stirring, until fragrant. Blend or process the seeds with remaining ingredients until smooth. Reserve two tbsp in a small bowl. Combine the lamb with the remaining paste in large bowl, turning to coat all over in paste. Cover and refrigerate for 1 hour.
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2
Meanwhile, for the dhal, melt the butter in a medium saucepan on medium heat. Cook the garlic and onion, stirring, until the onion softens. Add the spices and cook, stirring, until fragrant. Add the curry leaves, split peas and 3 cups water. Bring to a boil. Reduce the heat to low; simmer, uncovered, for about 45 mins or until the split peas are tender.
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3
For the raita, combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve.
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4
For the pickled lemon, heat the oil in a medium skillet on medium heat. Cook the seeds, stirring, until they begin to pop. Add the curry leaves, vinegar and lemon. Cook until heated through. Drain and discard any excess liquid.
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5
Preheat the oven to 350u00b0F. Cook the lamb on a heated oiled grill pan (or on the grill) for about 20 mins or until browned all over. Place the lamb in a shallow baking dish. Roast, uncovered, for about 35 mins. Cover the lamb and let stand for 15 mins then slice thickly.
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6
Meanwhile, cook the eggplant on same heated oiled grill pan (or on the grill), brushing with reserved tandoori paste, for about 10 mins or until the tender. Cover and let stand for 10 mins.
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7
Toast the naan on both sides on heated oiled grill pan.
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8
Serve the lamb with the eggplant, dhal, raita, pickled lemon and naan.
