Method

• 1.
  Preheat oven to 160°C/140°C fan-forced.
• 2.
  Heat half the oil in a medium saucepan over medium heat. Cook onion, stirring occasionally, for 10 minutes until golden. Stir through ginger and garlic pastes and cook, stirring often, for 5 minutes. Add tomato, spices and bay leaves and cook for 10 minutes, stirring often as base may catch. Add 4 cups (1L) water and season with salt flakes. Bring to the boil.
• 3.
  Heat the remaining oil in a deep flameproof baking dish that fits all 4 shanks over medium-high heat. Cook lamb, turning, for 5 minutes until browned. Pour onion and tomato mixture over lamb, cover tightly with foil and braise in oven for 3 hours.
• 4.
  Meanwhile, place peas in a bowl and cover with water. Stand for 3 hours.
• 5.
  Drain peas and add to lamb. Stir gently and cook, covered, for 1 hour.
• 6.
  For the paratha, mix the flour, 1/4 tsp fine salt and the ghee in a large bowl. Gradually stir in 3/4 cup (180ml) water until mixture comes together as a dough. Knead well until a smooth ball. Cover with a damp tea towel and set aside for 30 minutes to rest.
• 7.
  Knead the dough lightly (it will start off sticky then become smooth as you knead) and divide into 8 portions. Roll each portion into a ball. Working with one ball at a time, and keeping the rest covered, roll out into a 17cm circle. Brush with ghee and roll tightly from the bottom into a thin log. Starting at one end, coil the log into a scroll. Repeat with remaining balls.
• 8.
  Working with one at a time, roll a scroll into a 17cm circle. Heat a small frypan over medium heat and brush with a little ghee. Cook a circle of dough for 2 minutes each side until golden brown. Drain on paper towel then place in a tea towel to keep warm. Repeat with remaining dough, brushing pan with a little ghee each time.
• 9.
  Serve lamb and curry with paratha bread and mint.