Angela Hartnett served up marinated lamb chops with paneer and lentils curry on Saturday Kitchen.

Angela says: “Spiced lamb chops and warm paneer make a delicious sharing platter for friends and family.”

The ingredients for the paneer are: 1 litre full-fat milk and 2 tbsp lemon juice.

For the lamb chops: 5 large onions, thinly sliced, 6 tomatoes, roughly chopped, 600ml plain yoghurt, 100g fresh root ginger, grated, 8 garlic cloves, grated, 1 tbsp garam masala, 1 tbsp ground cumin, 1–2 tsp chilli powder, to taste, 2 tsp smoked paprika, 2 tsp ground turmeric, 1 tbsp runny honey, 1 unwaxed lemon, juice and finely grated zest and 12 lamb chops.

For the cooked paneer: 3 tbsp vegetable oil, 1 dried chilli, ½ tsp cumin seeds, 5cm piece fresh root ginger, thinly shredded, 3 small onions, thinly sliced, 1 fresh green chill, chopped, 1 tsp salt, ½ tsp ground turmeric, 1½ tsp chilli powder, 200g cauliflower, cut into florets, 250g paneer (from above), cut into 2.5cm cubes, 4 tomatoes, seeds removed, cut into strips, ½ tsp ground cumin and ½ tsp garam masala.