Asma Khan served up a tasty green korma with lamb shanks on James Martin’s Saturday Morning.

The ingredients are: 200ml vegetable oil, 8 white onions, thinly sliced into half moons, 50g whole raw cashews, 50g whole raw almonds, 5–6-cm piece of fresh ginger, grated, 4 garlic cloves, crushed, 2 tbsp ground coriander, 2 large handfuls of fresh coriander (leaves and stalks), 1 large handful of fresh mint leaves (no stalks), 4 green chillies, 1kg full-fat Greek-style yoghurt, 2 x 2.5-cm pieces of cassia bark, 2 large Indian bay leaves (tej patta), 6 green cardamom pods, 2kg lamb shanks, 1 tsp salt, juice of 1 lime, 1½ tsp sugar and 100ml thick or double cream.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.