Atul Kochhar served up a tasty smoked lamb curry with rice and cashew nuts on James Martin’s Saturday Morning.

The ingredients are: 1 tbsp coriander seeds, 1 tsp black pepper corns, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tbsp white poppy seeds, 1” cinnamon stick, 4 cashew nuts (optional), 1 tbsp roasted channa daal, 2 black cardamoms, 5 green cardamoms, ½ mace, 4-5 shards of stone flower (optional), ¼th nutmeg, grated, 1 Kg Lamb leg, fat trimmed and cut into 1” dices on the bone, 200 ml Mustard Oil, 2 medium onion, thinly sliced, 6 cloves of garlic, 1 whole garlic pod, 4 dried red chillies – Kashmiri, 3 tbsp roasted spice mix, 2 tsp red chilli powder, 1 tbsp paprika powder, 2 Indian bay leaves, 1” cinnamon stick, 1 tsp black pepper corns, 2 black cardamoms, 6 green cardamoms, 3 green chillies slit and 200 gm soft dough.

For smoking: Small piece of charcoal and 2 tbsp ghee.

To garnish: 2 tbsp chopped coriander leaves and 2 slit green chillies.

To serve: 600 gm boiled rice.

See recipes by Atul in his book titled Curry Everyday: Over 100 Simple Vegetarian Recipes available from Amazon now.