Vivek Singh served up tasty Tandoori lamb chop burrah with nihari sauce on Saturday Kitchen.

The ingredients for the yakhni (stock) are: 500g lamb leg bones, cut into pieces and washed, 100g onions, finely chopped, 5 black peppercorns and 2 bay leaves.

For the tandoori lamb chops: 1 x 8 bone rack of lamb, fat off, trimmed and cleaned, 1 tbsp ginger and garlic paste, 1 tbsp green papaya paste (optional), 3 tbsp mustard oil, 2 tsp red chilli powder, 2 tsp salt, 125g Greek style yoghurt, ½ tbsp roasted cumin, ½ tbsp garam masala, 1 tsp black peppercorns, cracked, ½ tsp sugar, 1½ tsp chaat masala, 1 tbsp chopped coriander leaves and pink pickled onion petals, to serve.

For the keema methi: 1 tbsp ginger and garlic paste, ½ tsp ground cumin, 1 tsp ground coriander, 2 tbsp ghee or vegetable oil, 2 bay leaves, 3 cloves, 2 black cardamom pods, 3cm cinnamon stick, 5 black peppercorns, 1 white onion, finely chopped, 200g lean lamb mince, 1 tsp red chilli powder, 100g tomato purée, 50g fresh fenugreek leaves, cleaned, chopped and soaked in salted water, 50g spinach leaves, cleaned and shredded, 2 green chillies, finely chopped, 3cm ginger, julienned, ½ teaspoon garam masala, 1 tsp dried fenugreek leaves, 1 tsp salt, 2 tbsp chopped coriander leaves, to serve and ½ lemon, juice only, to serve.

For the nihari sauce: 50g fried onions, 60g yoghurt, 50ml mustard or vegetable oil, 50g roasted chana dal powder, 1 tbsp ginger and garlic paste, ½ tsp ground turmeric, 1½ tsp red chilli powder, 1 tbsp ground coriander, yakhni stock (see above), 2 tbsp kewra water (Screwpine essence), optional, 1 tsp garam masala and 1 tsp salt.

See recipes by Vivek in his book titled: Curry: Authentic flavours from the world of spice for the modern cook available from Amazon now.