Romy Gill served up a tasty keema pulao with basmati rice and a green apple and mint raita on James Martin’s Saturday Morning.

The ingredients for the Keema are: 4 tsp ghee or 40m sunflower oil, 2-3 dried bay leaves, 3 black cardamom pods, 8 black peppercorns, 1 tsp cumin seeds, 3cm (1 in) cinnamon stick, 10 large garlic cloves, peeled and sliced, 25 small round shallots, peeled and thinly sliced, 25g ginger root, peeled and grated (shredded), 2-3 green chilies, chopped, 1 large tomato, chopped, 2 tsp salt, 1 tsp ground turmeric, 2 tsp garam masala (see page 232 for homemade), 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground black pepper, 1 tsp chili powder, 2 tsp pomegranate molasses or 1 tsp tamarind paste of 2 tsp imli ki chutney (tamarind chutney), 2 tsp dried fenugreek leaves (kasoori methi) and 1 kg lamb mince.

For the rice: 400g basmati rice and Boiling water, to cook the rice.

To serve: Yoghurt, Green apple and Fresh mint.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.