Page 72 is a picture of a kaalee mircha cha mutton (lamb with herbs and black pepper), so here's page 73
1) Put the corriander leaves, mint leaves, coconut, nuts, green chillies and mustard into a food-processor and blend to a fine purée, adding 65ml (2½fl oz) water.
2) In a shallow pot, heat the oil, then add the cinnamon, cardamoms and cloves. After 1 minute, add the onions and sauté for 15 minutes until the onions are just turning brown, then add the garlic, ginger and the lamb. Turn the heat to medium-high and sauté the lamb for 5 minutes. Add the turmeric, coriander and cumin powders and stir the lamb continuously for a few minutes so that it is thoroughgly coated with the spices.
3) Turn the heat down very low, then slowly add the yoghurt and once again stir-fry for a couple of minutes. Add the green purée, 400ml (14fl oz) water and 1 teaspoon salt, bring to the boil, cover and leave to simmer for about 45 minutes over a low heat. Then add the lemon juice and check the seasoning. If you want more curry sauce, add some water.
4) When ready to serve, sprinkle with freshly ground black pepper and garam masala powder. Stir well. Put into a serving dish and garnish with the chopped fresh coriander leaves.
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Sorry, got a bit carried away there
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