red chilli, ginger, garlic, coriander, sesame seeds, mustard, sesame oil, soy and lemon juice into a bowl and whisk to combine. Heat the vegetable oil on high heat until smoking. Pour the hot oil ...

Add the ginger, garlic, tomato, turmeric, chilli powder ... coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal.

The boneless pieces of mutton are first marinated in ginger-garlic paste, lemon juice and turmeric and then cooked in green chillies, chilli paste and peppercorns to give their fiery flavours. You can ...