Peel and cut the Onion (1) in half. Slice into eighth of an inch thin pieces, and place three quarters of the onions into a small bowl. Set aside remaining for rice.
Remove stem from the Thai Chili Pepper (1) and discard. Thinly slice chili including seeds and add to bowl with onions.
Peel the Fresh Ginger (1 ounce). Mince the ginger and Garlic (6 clove) and set aside. Cut Fingerling Potato (4 ounce) into quarter inch slices and set aside. Reserve a few Fresh Cilantro (0.5 ounce) leaves for garnish. Roughly chop remaining stems and leaves and set aside.
Cut the Persian Cucumber (1) in half lengthwise and then slice into half inch pieces or grate using a box grater if available. Set aside. Pat dry the Lamb Shoulder (12 ounce) with paper towels.
In a small saucepan, saute sliced onion with one teaspoon of oil, Cumin Seeds (1 teaspoon), and half of the Ground Turmeric (1/2 teaspoon). Saute for two minutes over medium heat.
Add one cup of water, Basmati Rice (4 ounce), and Salt (1/4 teaspoon). Stir. Over high heat, bring to a boil. Stir once, and reduce heat to low. Cover and simmer for ten minutes. Remove from heat, fluff rice, and keep covered until plating.
Heat a medium saute pan over medium high heat. Add Olive Oil (3 tablespoon). When the oil is hot and close to smoking point, add the onion, thai chili, Cinnamon Stick (1), and Star Anise (1). Saute for three minutes until onions are soft and translucent.
Turn the heat to low, add Singh Spice Seasoning (1 tablespoon), Mild Curry Powder (1 1/2 tablespoon), ginger, and garlic, and cook for three minutes, stirring constantly.
Turn heat back to medium high and add cubed lamb shoulder, potatoes, and Salt (1/4 teaspoon). Saute for five minutes, uncovered, stirring every minute.
Turn heat to low, add three quarters of a cup of water, cover, and let simmer for sixteen minutes, stirring every five minutes.
Rinse and pat dry small bowl used for onion and chili. In the small bowl, combine half a cup of the Greek Yogurt (4 ounce), the cucumber, and salt. Zest the Lemon (1) directly into the bowl. Stir well and reserve for plating.
Heat another medium saute pan over medium high heat. Place one Naan (4 piece) into hot pan and heat for one minute on each side. Repeat with each piece of naan. Fold each piece in half, then fold in half again. Hold for plating.
Remove the cinnamon stick, star anise, and whole cloves from curry. Discard. Fold the chopped cilantro into the curry until well combined.
Place a scoop of turmeric rice into the center of two bowls. Top with the lamb curry and garnish with cilantro leaves. Serve the raita and folded naan on the side.