For the Lamb: Trim any excess fat off the meat. Ask your butcher to remove the small bones from each rack leaving just one on the end. Put the marinade in a large bowl and place the meat in the marinade, rubbing the marinade into all the meat. Leave covered in the fridge for 24 hours.
Turn the meat every couple of hours to let the flavours infuse the meat. Seal the meat on a very hot pan for 1 to 2 minutes and move to a pre-heated oven at 180°C for 12 minutes approx. Cook for a little longer if you have a bigger piece of meat. When cooked, remove from the oven, keep warm and let rest for a 5 minutes before carving.
For the Dahl:
Place the lentils in a pot with 2½ cups of water and bring to the boil. Add the chopped green chilli, chopped tomatoes, pinch of turmeric and salt.
Reduce the heat and simmer for 15 minutes. Heat the oil on a pan and add the cumin seeds and whole dried red chillies and fry for 2 minutes until the cumin seed starts to change colour. Add the cumin and red chillies to the Dahl and continue to simmer. The Dahl should have a thick fluid consistency. Adjust the seasoning and add chopped coriander before serving.
For the Masala Chana – Chickpeas:
Soak the Chickpeas in a large bowl with plenty of cold water and leave overnight. Drain and place in a large saucepan with double the volume of cold water. Bring to the boil. Skim water. Cover and simmer for 1 ½ to 2 hours until soft.
Break up the tamarind and soak in boiling water for about 15 minutes. Rub tamarind through a sieve into a bowl discarding any stones
Heat oil in a large saucepan and fry cumin seed for 2 minutes. Add Onion, Ginger, Garlic and Chill and fry for 5 minutes.
Add Cumin, coriander, turmeric and salt and fry for 3 to 4 minutes. Add Tomatoes and Tamarind. Finally add the chickpeas and garam masala. Garnish with chillies and onion.
For the Banana and Yoghurt Raita:
Pour boiling water over sultanas, leave 10 minutes. Toast almonds under a grill (do not burn). Mix yoghurt, and creams and crushed cardamom seeds
Add honey. Add the sultanas and toasted almonds. Remove the seeds from the cardamom pods and crush in a pestle and mortar and add to the yoghurt. Slice the bananas and season with a pinch of salt and add to the yoghurt base. Turn into a serving bowl and scatter the toasted almonds and chill for an hour.