James Martin’s lamb curry with coriander rice and chapatis for food heaven on Saturday Kitchen.

James says: “The spiced lamb is slowly cooked for a full-flavour curry. Have fun making your own chapatis.”

The ingredients for the curry powder: 2 tbsp vegetable oil, 2 tbsp coriander seeds, 2 tbsp fenugreek seeds, 1 tbsp mustard seeds, 1 tsp cumin seeds, ½ tsp fennel seeds, 1 tsp black peppercorns, 1 cinnamon stick, broken into pieces, 5 cloves and 1 tbsp ground turmeric.

For the lamb madras: 1½-2kg lamb shoulder, olive oil, for drizzling, 1 green bird’s-eye chilli, 2 garlic cloves, 1.5cm piece fresh root ginger, peeled, 1 onion, thinly sliced, 12 curry leaves, 3 cardamom pods, 2 bay leaves, 400g tin chopped tomatoes, 200ml beef stock, 2 tsp tamarind juice, 2 tbsp chopped fresh coriander and salt and freshly ground black pepper.

For the chapatis: 325g chapati flour, plus extra for dusting (available in some supermarkets and Asian grocers), 1½ tsp salt and 1 tbsp oil.

For the rice: 200g basmati rice and 1 tbsp coriander leaves.