Lyndey Milan serves up a delicious venison massaman curry on Saturday Kitchen Live with James Martin.

Lyndey says: “Massaman curries are a South-East Asian dish with all the fragrant spices you’d expect from the region, but richer and more hearty.”

The ingredients for the curry paste are: 2 tsp ground coriander, ¼ tsp ground cloves, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp shrimp paste, roasted, 3 garlic cloves, finely chopped, 1 medium (about 150g) brown onion, chopped, 8 long red chillies, deseeded and roughly chopped, 1 stem lemongrass, trimmed, white part chopped and 3cm piece fresh galangal, peeled and chopped.

For the curry: 400ml tin coconut milk, 2 tbsp extra-virgin olive oil (optional), 400–450g venison shanks, 1 tsp palm sugar, 40–60ml fish sauce, to taste, 60–100ml tamarind purée, to taste, 5 bay leaves, 5 cardamom pods, toasted, 1 large sweet potato, peeled and cut into 2cm cubes, steamed rice, to serve, 80g unsalted roasted peanuts, chopped, to serve and 30g fresh coriander leaves, coarsely chopped, to serve.