Cyrus Todiwala served up tasty lamb cutlets with spiced tomato sauce on James Martin’s Saturday Morning.

The ingredients are: 8-10 Lamb Chops, French Trimmed and flattened, 4-5 Large old potatoes, (Maris Piper if possible), 2 tablespoons ginger/garlic paste, ½ teaspoon turmeric, 1 heaped teaspoon cumin, 2 heaped teaspoons ground coriander, 1 heaped teaspoon red chili powder, 2×2” pieces Cassia bark, 3 fresh green chillis, slender type, 1 heaped tbsp fresh coriander, 1 medium onion, finely minced, 4-5 tomatoes, medium, chopped finely, Salt, as required and 1 level teaspoon toasted sesame seeds, finely chopped.

For the coating: 100-150g plain flour, 3-4 eggs, 100-150g breadcrumbs and Oil, for frying.

Fort the sauce: 4 – 5 tomatoes, medium sized chopped, or one, 450g tin chopped tomatoes, 2 medium onions, finely chopped, 2 whole large red chilies, broken into three or four pieces each, 2 one-inch pieces cinnamon stick, 1 heaped tablespoon ginger and garlic paste, 1 tablespoon malt vinegar, 1 tablespoon Jaggery, grated (Jaggery is solidified cane molasses – you may use liquid if you like or substitute with sugar) and 1 ½ teaspoon tamarind pulp – if freshly made. If using concentrate use only about 1/2 teaspoon.

See recipes by Cyrus in his book titled: Mr Todiwala’s Bombay: My Recipes and Memories from India