Dipna Anand served up tasty keema onion bhajis with lamb mince and gram flour on James Martin’s Saturday Morning.

The ingredients are: 1 large or 2 medium sized potatoes, peeled and diced into ½ cm cubes, ½ medium sized onion, finely chopped, 175g fresh baby spinach, shredded, 200g lamb mince, cooked (pan fried with a little oil or boiled, strained and cooled), 2 tbsp fresh chopped coriander, 1 tsp green chilli paste or to taste, 1 ½ tbsp ginger and garlic paste, 1 ½ tbsp white vinegar, ¾ tsp red chilli powder, 1 tsp cumin seeds, 1 tbsp coriander seeds, ¾ tsp turmeric, ½ tsp raw pomegranate powder (anardana), ¼ tsp bicarbonate of soda, 1 tsp garam masala, ½ tsp carom seeds (crushed using a pestle and mortar or rolling pin), 1 ½ tsp salt or to taste, 150g-175g gram flour, Oil for deep frying and Splash of water, optional.

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