2 Tbsp mustard oil plus a little extra to grease the pan 2 garlic cloves, peeled and grated 1 Tbsp black and brown mustard seeds 2 tsp amchur fine sea salt 1 tsp Aleppo flakes 1 tsp ground black pepper 1 lemon cut into thin slices, seeds removed and discarded For the Garnish 3/180 g shallots, peeled and cut into thin rings 2 Tbsp extra-virgin olive oil fine sea salt 1 Tbsp minced chives 1 tsp amchur
