Atul Kochhar served up a tasty lamb curry with pan fried Bihari potatoes and red rice on James Martin’s Saturday Morning.

The ingredients are; 1 kg lamb shoulder shank, cut into small pieces on the bone (or use Lamb Henry), 75 ml rape seed oil (mustard oil), 3 Indian bay leaves, 2 cloves, 2 dried red chillies, 600 gm thinly sliced onions, 2 small whole garlic, Salt to taste and 500 ml water.

For the spice paste: 3 medium tomatoes, chopped, 12 cloves of garlic, peeled, 2 inch ginger, peeled and chopped, 2 green chillies, 1.5 tsp cumin seeds, 1 tsp turmeric powder, 1 tbsp mustard paste, 2 tsp red chilli powder, 2 tbsp coriander powder, 10 black peppercorns and 3-4 tbsp rape seed or mustard oil.

For the garam masala powder : 4 green cardamon, 2 cloves, 1 cinnamon stick, Lamb curry garnish, Chopped coriander and Ginger julienne.

For the pan fried Bihari potatoes: 500 gm king Edward potatoes, peeled & cut into fingers or chips, wash them well, 2 tbsp rape seed oil, 4 cloves of garlic, sliced, 2 green chillies, sliced in half, 1 tsp cumin seeds, ½ tsp onion seeds, ½ tsp mustard seeds, A pinch of asafoetida, ½ tsp turmeric powder, 1 tsp red chilli powder and Salt to taste.

For the red rice: 500 gm red rice, Salt to taste and 1.2 litres of water.

See recipes by Atul in his book titled: Atul’s Curries of the World available from Amazon now.