Dipna Anand served up tasty Keema Peas with Lamb Mince, Triangle Parathas, Mango Pickle and Poppadoms on James Martin’s Saturday Morning.

The ingredients are: 1kg lamb mince, good quality mince, (20% fat), 2 large onion, finely chopped, 600g chopped or plum peeled tomatoes, tins or fresh, puréed 2 tbsp ginger and garlic paste, 1-2 finger green chillies, finely chopped or made into a paste, 5 tbsp vegetable oil, 300g peas, frozen or tinned, 1⁄2 tbsp dried fenugreek leaves, crushed, 3 tbsp fresh chopped coriander, save a little for garnish, 2 1⁄2 tsp cumin seeds, 5-6 black cardamom, 1 stick cassia bark, 1 1⁄2 tsp turmeric, 1 1⁄2 tsp red chilli powder, 2 tsp cumin powder, 2 1⁄2 tsp garam masala, 1 3⁄4 tsp salt or to taste and Triangle Parathas.

For the dough: 220g chapatti flour, save 2 tbsp for the rolling out, 1 tbsp vegetable oil and 150-200ml luke-warm water.

For the inside and frying: 75g ghee or butter, Salt and More chapatti flour.

See recipes by Dipna in her book titled: Dipliciously Brilliant: Family favourites from my Indian kitchen available from Amazon now.