Goat kandha masaledar

Mix the ginger garlic paste with the lime juice and coat the goat shoulder with the marinade. Leave to marinate for a minimum of 4 hours. Mix together the remaining ingredients in a bowl, coat the goat shoulder once again and leave to marinate for a further 4 hours.

Preheat the oven to 220C/Gas 7. Put the goat shoulder in a roasting tin, complete with the marinade, and cook in the oven for 15 minutes. Reduce the oven temperature to 110C/Gas 1/4, cover the goat shoulder with foil and cook for a further 41/4 hours, basting every 30 minutes. Remove from the oven and carefully remove the blade bone. It should come out easily when twisted. Increase the oven temperature to 180C/Gas 4.

Place the beetroot in a pan with the beetroot juice, sugar and vinegar. Bring slowly to the boil over a low heat, then drain the beetroot and leave to cool – do not rinse. Peel and finely chop the beetroot, tip into a bowl and add the yogurt, salt and cumin seeds. Stir to an even colour.

Heat the oil in a large heavy-based ovenproof pan. Add the onion and cook until golden brown, then add 900ml of water, bring to the boil and add the saffron, cumin, coriander, garam masala, chilli powder and dried limes together with the whole garam masala and the salt, followed by the rice.

Bring the rice back up to the boil and simmer for about 5 minutes until the water has evaporated. Cover the rice with a muslin cloth and a lid and place in the oven for 15 minutes. Remove from the oven and fork through to prevent further cooking. Take off the cloth and pick out the dried lime pieces and discard. Add the kewra water (if using) and stir in the remaining ingredients.

Divide the goat meat and Kashmiri rice between warmed plates. Place a spoonful of beetroot raita to one side and put three roasted almonds on top of the goat. The chef suggests serving this dish with smoked aubergine, lacha paratha, and two chutneys; green and date & ginger (methods follow).

Pierce the aubergine and cook over a naked flame until charred black. Leave to cool and spoon out the flesh from the inside of the aubergine and place in a bowl. Heat the olive oil in a pan, add the whole cumin seeds and when they are crackling, add the garlic and cook until golden. Stir through the chopped tomatoes and cook until reduced to a paste. Then stir in the aubergine flesh followed by all the remaining ingredients.

Mix the sugar, egg, ice cream, cream and vegetable oil together with 100ml of water in a bowl. Sieve the flour and a pinch of salt into a separate bowl. Pour the egg mixture over the flour and mix to a smooth dough and then knead for 5 minutes. Divide equally into 6–8 balls, brush with vegetable oil and leave on a tray for 15 minutes covered with a damp cloth.

Oil a clean work surface and flatten one of the bread balls with the ball of your hand. Add more oil and push the sides out, leaving the centre thicker. Then pick up and slap the dough down to produce an even, very thin dough. From the top, fold the dough over as though making a fan. Then roll to a spiral ball and fold the last piece up and over. Repeat with the remaining balls and cover with a damp cloth to rest.

Roll out the lacha paratha (with no extra flour, the dough will be sufficiently lubricated to prevent sticking) to 25cm discs. Heat a non-stick pan and cook the bread discs, one at a time, on both sides for 3–5 minutes until golden and crispy, lightly drizzing with desi ghee. Repeat with the remaining lacha paratha.

Chill the blade and bowl of a food processor in the freezer with the coriander, mint and basil to be as cold as possible before blending. Once chilled, blitz the herbs, green chillies, lime juice, ginger and crushed ice in the food processor to a vibrant green paste (this should take approximately 3 minutes). Transfer to a bowl and add the tamarind, jaggery, yoghurt and black salt. Mix together and chill.

Slice the ginger across at 5mm intervals (this will prevent it from being fibrous) and then blend to a smooth paste. Add the paste to a jay cloth or muslin and squeeze out all the juice, retaining both the juice and the pulp.

Heat the oil in a pan until hot. Add the ginger pulp and cook stirring until golden brown. Drain off the excess oil and then add the asafoetida, chilli powder, tamarind, date molasses, jaggery and reserved ginger juice. Simmer for approximately 2 minutes or until it turns it turns syrupy. Remove from the pan and chill.