Shazia Rashid served up a lamb masala curry with chapatis on Recipes That Made Me. The secret to the tasty dish is the Jeera masala and Kashmiri curry masala spice blends.

The ingredients are: 1kg boneless lamb leg, chopped into 2.5cm chunks, 4 whole garlic cloves, peeled, 3 black cardamom pods, 5 green cardamom pods, 4 dried curry leaves, 1 cassia bark, broken and pinch of salt.

For the masala: 2–3 tbsp vegetable oil, for frying, 2 onions, finely sliced, 2.5cm piece fresh root ginger, peeled and roughly chopped, 1 whole garlic bulb, peeled and roughly pounded in a pestle and mortar, 2 tsp Kashmiri curry masala, 2 tsp salt, 2 tomatoes, cut into quarters, 2 bullet chillies, roughly chopped, 1 green pepper, seeds removed and sliced, 1 tsp jeera masala, 1 tsp turmeric, small bunch fresh coriander, chopped and 1 tomato, cut into 6–8 pieces.

To serve: pinch jeera masala, chopped fresh coriander and chapatis.