Lamb and fenugreek dumpling stew

INGREDIENTS

• 3 tbsp vegetable oil
• 600g/1lb 5oz lamb
• 1 tsp mustard seeds
• 1 large onion
• 5 large garlic
• 4cm/1½in piece root ginger
• , to taste salt
• 1 tsp sugar
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• ½ tsp ground turmeric
• ¼-½ tsp red chilli powder
• 3 tomatoes, blended to a purée in a food processor
• 300ml/½ pint water
• 400ml/14fl oz coconut milk
• 1-2 tsp lemon juice
• 1 small sweet potato
• 250g/8oz canned chickpeas
• 100g/3½oz chapatti flour (or wholemeal flour
• 45g/1½oz gram flour ( chickpea flour
• 2 tbsp chopped dried fenugreekfenugreek
• 1½ tsp freshly grated ginger
• ¾ tsp salt
• ¾ tsp sugar
• pinch ground turmeric
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• 1/3 tsp baking powder
• handful chopped fresh coriander
• 1¼ tsp garam masala