I can only take credit for the lamb here. Bit of a slow post, as we had this a while ago when lamb was just in season.
For the beetroot thoran, the amazing mustard potato fry and the warm yoghurty cucumber bit (i.e. All the best bits of the meal) I deferentially credit East London’s new guru of Keralan cookery S. Newman.
Lamb neck is cheap (even from the Ginger Pig) but it feels and tastes sweet and luxurious. A billion times better than a fillet steak, simply pan fried and finished with a little butter, and great alongside these Indian flavours.