Chin of Beef rendang with mango chutney and sticky rice by James Martin for Kian Egan on Saturday Kitchen

Singer Kian Egan from Westlife faced food heaven on Saturday Kitchen Live as chef James Martin serves up the singers favourite chin of beef rendang with mango chutney and sticky rice.

Rendang is one of the most flavorful curries in the world and has its roots in Indonesian/Malaysian cuisine, but is also popular in Thailand, Singapore, Vietnam, Burma, Sri Lanka, and other Asian countries.

James says about the dish: “Rendang curries are thicker and richer than most curries from South-East Asia, but they still have all the delicious fresh flavours.”

The dish consists of an array of spices that includes:

1 lemongrass stalks, roughly chopped, 20g coriander seeds, ½ tsp cumin seeds, ½ tsp ground turmeric, 1 star anise, 3 cardamom pods, crushed and seeds removed, 50g coconut cream, 1½ large onions, sliced, 3 garlic cloves, chopped, 3 red chillies, seeds removed, chopped, 1 thumb-sized piece fresh root ginger, peeled and chopped, 1 bay leaf, 750g beef shin, boneless and cut into 2.5cm/1in cubes, 1 x 400g tin coconut milk and 250ml strong veal or beef stock, heated.

For the mango chutney: 1 tsp black mustard seeds, 1 tsp black peppercorns, 1 tsp cumin seeds, 1 tsp dried chilli flakes, 1 tsp coriander seeds, 1 green (under ripe) mango, 2 ripe mangoes, 125g light soft brown sugar and 110ml malt vinegar.