Tandoori Lamb with Dhal, Raita and Pickled Lemon

Ingredients

• Tandoori paste
• 2 teaspoon cumin seeds
• 2 teaspoon coriander seeds
• 1 teaspoon cardamon seeds
• 2 teaspoon garam masala
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 3 clove garlic, crushed
• 2 centimetre piece fresh ginger (10g), chopped coarsely
• 1 fresh red long chilli, quartered
• 3 green onions, chopped coarsely
• 1/4 cup (60ml) lemon juice
• 1/2 cup firmly packed fresh coriander leaves
• 1 cup (280ml) yoghurt
• Dhal
• 20 gram butter
• 1 large brown onion (200g), chopped finely
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 4 curry leaves
• 1 cup (200g) yellow split peas
• 3 cup (750ml) water
• Raita
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh coriander
• 1 clove garlic, crushed
• 2 centimetre piece fresh ginger (10g), chopped finely
• 1 tablespoon lemon juice
• Pickled lemon
• 1 tablespoon vegetable oil
• 2 teaspoon yellow mustard seeds
• 1/4 cup (60ml) white wine vinegar
• 2 medium lemon (280g), chopped coarsely
• Lamb
• 2 x 700g butterflied shoulders
• 2 eggplants (1kg), cut lengthways into eight wedges
• 2 pieces naan