1 teaspoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon fennel seeds, toasted
1 teaspoon fenugreek seeds, toasted
1 teaspoon mustard seeds, toasted
2 teaspoons salt
Half a lamb loin, cut into 1 1/2-inch chunks
Olive oil, for coating the pan
Roasted Vegetable Stew, recipe follows
Frizzled Brussels, recipe follows
1/2 eggplant (the bottom half), partially peeled, cut into 1-inch pieces
Olive oil
Salt
Crushed red pepper
1/4 head cauliflower, cut into bite-size pieces
1/2 onion, sliced
1/2 bulb fennel, cut into julienne strips
4 plum tomatoes, coarsely chopped
Half a 15.5-ounce can chickpeas
1/2 cup vegetable stock, or more as necessary
2 curry leaves
1 teaspoon ground asafetida
1/2 teaspoon nigella seeds
Pinch Indian Spice Blend, see above
2 to 4 Brussels sprouts, separated into leaves
Olive oil
Pinch salt
Small pinch nigella seeds