Madhur Jaffrey served up lamb shanks braised in a yoghurt sauce with basmati pilau rice, dill and cardamom on Saturday Kitchen.

The ingredients for the lamb shanks are: 4 lamb shanks, 2 tsp salt, freshly ground black pepper, 13cm piece fresh ginger, peeled and coarsely chopped, 8 garlic cloves, peeled and coarsely chopped, 525ml cold water, 8 tsp olive oil or corn oil, 2 tsp cumin seeds, left whole, 1 tsp cloves, left whole, 4 medium-sized cinnamon sticks, 2 tsp black peppercorns, left whole, 475ml full-fat plain yoghurt, stirred until smooth, 4 tsp coriander seeds, ground to a coarse powder in a mortar and pestle, 1½ tsp coarsely ground pure chilli powder or cayenne pepper and ½ tsp ground turmeric.

For the basmati pilau with dill and cardamom: basmati rice, measured to the 500ml level in a measuring jug, 3 tbsp corn oil, peanut oil or olive oil, 1 medium-sized cinnamon stick, 5 cardamom pods, left whole but lightly crushed, 2 bay leaves, 85g onion slices, sliced into fine half rings, 25g finely chopped fresh dill, 650ml chicken stock.

See more recipes from Madhur in her book titled: Madhur Jaffrey’s Curry Nation, available from Amazon now.