Wash the rice well and soak it in water to cover for 20 minutes. Drain the rice. Thinly slice the salt cod on the diagonal against the grain. Break the salt cod into roughly 1 1/2 –inch pieces and toast in a dry small heavy skillet over high heat until golden and charred in spots, about 3 minutes. Let cool and shred into small pieces.

Heat 1 tablespoon of the oil in a heavy 3- to 4- quart pan over moderately high heat until it shimmers and cook the cloves and bay leaf, stirring, until fragrant, about 1 minute. Add the ginger, shallot, garlic and rosemary and cook, stirring, for about 5 minutes, or until the shallot and garlic are translucent. Add the drained rice and cook, stirring, until the grains are coated with oil, about 2 minutes. Add 1 cup of the stock, 1 cup of the coconut milk and the wine. Simmer, covered, until the rice is tender and the liquid is beginning to be completely absorbed, 15 to 20 minutes. Discard the cloves, bay leaf and rosemary and spread the rice on a tray to cool. The rice can be made up to this point 1 day ahead.

Preheat oven to 350° F and season the fresh cod with salt and pepper.

Put the clams in the same (cleaned) 3- to 4- quart pan and add 1½ cups of the remaining stock. Bring to a boil. Cover the pan and cook over moderate heat until the clams open, about 2 minutes. (Discard any unopened clams.) Transfer the clams and stock to a 6-quart pan and stir in the cooled rice, salt cod, remaining coconut milk, kokum and peas. (The mixture should be very soupy.) Reduce heat to moderately low.

Heat the remaining tablespoon of oil in a heavy ovenproof 12-inch skillet over moderately high heat until it shimmers. Sear the fresh cod in the oil, skin side down, for 2 minutes (depending on the thickness of the fish), or until the cod is just cooked through.

Stir the remaining ½ cup chicken stock into the rice if necessary to keep the rice soupy and season with salt.

Serve the cod on a bed of rice and clams.       

Grind the mustard seeds, peppercorns and cardamom pods in an electric coffee/spice grinder until medium-fine. Set aside half the ground spices (about 1 scant tablespoon) to make the sauce. Put the remaining ground spices in a bowl and stir in the rosemary and oil.

Coat the lamb with half of the spice rub. Marinate the lamb, covered and refrigerated, for 4 to 8 hours.

Prepare the sauce: Heat 4 ½ tablespoons oil in a heavy 4-quart pot over moderately high heat until it shimmers and cook the shallot, ginger, and garlic until the shallot is translucent, about 2 minutes. Add the scant tablespoon of ground spices, the tomatoes, and the salt and continue to cook, stirring occasionally, until the tomatoes start breaking down, about 4 minutes.

While the tomatoes are cooking, heat the reduced stock to boiling. Add the boiling stock and sugar to taste to the tomatoes and cook over high heat, stirring occasionally, until reduced by about a third, about 15 minutes. You should have about 2½ cups sauce. Remove the sauce from the heat and keep it warm.

Preheat the oven to 350° F. Season the lamb with salt.

Heat the ¼ cup of the oil in a heavy 12-inch skillet over high heat until it shimmers. Sear half of the lamb on one side until golden, about 2 minutes. Turn the lamb over and transfer to a shallow roasting pan. Sear the remaining lamb in the remaining oil the same way. Turn it over and transfer to the roasting pan.

Put the pan in the middle of the oven and roast the lamb for 5 minutes for medium-rare meat. Remove the lamb from the oven and baste thoroughly with the fat in the pan. Transfer the lamb to a platter and let it rest for 10 minutes.

Coarsely chop the mint and rosemary and add to the sauce off the heat. Let the sauce sit for 10 minutes, then strain it through a sieve into a small pan, pressing firmly on the solids. Discard the solids and gently reheat the sauce. Slice the lamb and serve with the sauce ladled over.