Slow roast leg of lamb with peppercorn and nutmeg and pilau rice shopping list

Fruit and vegetables

2 tsp finely chopped fresh coriander leaves

4 tbsp ginger and garlic paste

2 tsp finely chopped mint leaves

100g/3Â½oz crispy fried onions

2 tbsp crispy fried onions

1 handful pomegranate seeds (optional)

250g/9oz basmati rice, washed in running water and soaked for 25 minutes

50g/1Â¾oz ghee

3 green or black cardamom pods

1Â½ tbsp black peppercorns, roasted in a dry frying pan for about 30 seconds and coarsely crushed

1 tbsp Kashmiri red chilli powder

3 cinnamon sticks

1 tsp cumin seeds

Â¼ nutmeg, grated

sugar, to taste

200ml/7oz dark malt vinegar

1 tbsp butter, melted

1 tbsp butter

1.8kg/4lb leg of lamb (or thereabouts)

2 tbsp rum (optional)