Chef Rick Stein visits India to see how first class mutton curry is made. It is made using lamb shanks, but is full of flavour and fragrance from marinating overnight and left to slow cook for four hours.

The spices for the dish includes cinnamon, 4 cloves, 2 black cardamoms, 2 star anise, 2 bay leaves, 1 tbsp coriander, 2 tsp chilli powder, 2 tsp Garam Masala, 1 tsp turmeric, ¼ tsp mace.