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To begin, wash the lentils and place in a stewing pot. Add the ground turmeric, potato, squash, spinach, fenugreek and dill.
Add 600ml water, mix well and bring to the boil. Allow to simmer for 1 hour, or until the lentils are well-cooked and soft. Add salt to taste and allow to cool.
Once cooled, use a hand blender to combine to a smooth purée. Add little water if required, and set aside.
Lightly toast the spices in a hot, dry pan then grind to a fine powder. Set aside.
To prepare the curry, heat the oil in a large pan and fry the onions until golden brown, for roughly 20 minutes. Add the ginger and garlic pastes and sauté for a couple of minutes.
Add the powdered spices, mix well, then add the lamb. Keep mixing on a high heat until the meat is seared well on all sides.
Add the red chilli powder, tomato paste and tamarind paste. Mix well, add 3 cups of water and bring to the boil. Simmer and slow-cook the lamb for roughly 45 minutes, until tender.
Add the reserved lentil purée and cook for a few minutes to combine well.
Serve hot, sprinkled with garlic flakes and dried rose petals.