Dipna Anand served up tasty lamb Cutlets with pilau rice (in one pot) and garlic raita on James Martin’s Saturday Morning.

The ingredients are: 40g ghee, 1⁄2 medium onion, finely chopped or sliced, 4-5 finger green chillies or to taste, finely chopped or made into a paste, 1 tsp cumin seeds, 1 tsp coriander seeds, 5/6 black cardamom, 3⁄4 tsp black peppercorn, 5/6 green cardamom, 2 tsp cumin powder, 1 tsp cloves, 2 tbsp ginger and garlic paste, 8 lamb cutlets or lamb of choice (rubbed with 2 tbsp olive oil for 10-15 minutes before using), 430ml water mixed with 2 tsp garam masala and 2 1⁄4 tsp salt, mix well, 300g Basmati rice, washed and left for soak for 30-40 minutes, strain, 4 tbsp fresh chopped coriander, save a little for garnish, 2 tbsp fresh chopped mint, 3 tbsp crispy dried onions, save a little for garnish and 20g butter, small cubes.

For the garlic raita: 2 Cloves Garlic, roughly chopped, 3⁄4 Teaspoon Salt, 1 Tablespoon Lemon Juice, freshly squeezed, 380g Greek Yoghurt, 1 Teaspoon Cumin Seeds, roasted and 1⁄4 Teaspoon Cumin Seeds, roasted, garnish, optional.

See recipes by Dipna in her book titled: Dip In Brilliant: An Indian Recipe Adventure with a Contemporary Twist available from Amazon now.