Atul Kochhar served up tasty spiced lamb mince with potatoes, egg (keema aloo anda) and wheat flatbread (lachha paratha) on James Martin’s Saturday Morning.

The ingredients are 2 tablespoons vegetable oil, 4 green cardamom pods, 2 black cardamom pods, 3 long thin green chillies, 12 black peppercorns, 2 dried bay leaves, 1 tsp cumin seeds, 1 inch cinnamon stick, 2 inch ginger, scrapped and fine chopped, 1 medium onion, fine chopped, 3 tablespoons Onion Paste, 500g minced lamb, 1 tablespoon ground coriander, 1 teaspoon red chilli powder, or to taste, ½ teaspoon garam masala, 1 teaspoon ground turmeric, 300 gm king Edward potatoes, diced to ½ inch, blanched by deep frying, 400ml water, small handful fresh coriander leaves, small handful fresh mint leaves, Ginger julienne, ½ lemon, Sea salt, ½ tsp Keema garam masala(see below) and 4 fried eggs with soft yolk.

For the keema garam masala (Makes 2 tbsp): 4 black cardamom, 1 tsp black pepper, 1 inch cinnamon stick, 3-4 cloves and 1 inch blade of mace.

For lachha paratha dough: 1 cup wheat flour / atta, 1 cup maida / plain flour / all-purpose flour, ¾ tsp salt, 1 tsp sugar, pinch of baking soda optional, 2 tbsp oil, ½ cup milk warm and water as required to knead.

For lachha paratha: ¼ cup wheat four / atta and oil as required.

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