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SHC, who celebrated their 30th Birthday in 2011 are renowned for having one of the largest ranges of hire equipment in Yorkshire, and it is set to get larger! We have aquired new premises from where we be rolling out our new lines in Powered Access and further expanding the range of products we offer under our Event and Power divison.

As the name suggests, this is a very hot dish, not for people with a weak constitution. This is one of the few Indian dishes that contains heat in every sense - both 'chilli hot' and 'spice hot'. You can decide the amount of heat you'd like. Discard most of the seeds from the chillies if you want to reduce the heat, or keep them in if you want it really hot. Here is the recipe...

Serves 4

25-35 dried red chillies, stalks removed
11/2 tsp cloves
150g ghee or vegetable oil
250g plain yoghurt, whisked until smooth
2 tsp cumin seeds, roasted
20g ground coriander
1 tsp red chilli powder
2 tsp salt
3 cinnamon leaves or bay leaves
6 green cardamom pods
5 black cardamom pods
75g garlic cloves, finely chopped
250g onions, finely chopped
1kg leg of lamb or goat with bone chopped into 2.5cm cubes
750ml lamb stock or water
30g coriander leaves, finely chopped

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