Anjum Anand's spiced slow-roast lamb shoulder with edgy peas - 9Kitchen

Ingredients

• 1.5-2kg shoulder of lamb, bone in
• 250ml (1 cup) chicken or lamb stock
• vegetable oil, for deep-frying
• 2 medium onions, finely sliced
• good handful coriander stalks and leaves, finely chopped
• 6 cloves
• 6 green cardamom pods
• 2 black cardamom pods
• 2 dried bay leaves
• ½-¾ teaspoon black peppercorns
• 5cm piece cinnamon stick
• 1 heaped teaspoon cumin seeds
• ½ teaspoon red chilli powder, or to taste
• 1 teaspoon salt
• 40g piece peeled ginger
• 40g garlic cloves, peeled
• 3 teaspoons vinegar
• 1 tablespoon vegetable oil
• 125g plain yoghurt
• 2 tablespoons vegetable oil
• 15g piece peeled ginger, cut into thin julienne
• 2 teaspoons ground coriander
• ¾ teaspoon garam masala
• pinch of salt
• 400g frozen peas, defrosted
• 2 teaspoons dried fenugreek leaves
• 80ml (⅓ cup) milk
• 1 whole green chilli
• 1-1½ teaspoons dried mango powder, or to taste
• freshly ground black pepper, to taste