Nisha Katona served up a tasty railway lamb curry with pine nut rice on this morning.

the ingredients are: 3 tbsp vegetable oil , 2 white onions, finely diced , 25g piece of fresh ginger, peeled and grated , 5 garlic cloves, peeled and minced, 3 carrots, peeled and halved , 4 white potatoes, peeled and quartered, 700g diced lamb leg , 2 tbsp garam masala, 3 bay leaves, 1 tbsp cumin powder , 1 tsp ground turmeric, ½ tsp chilli powder, 1x 400g tin of chopped tomatoes, 200ml water , 1 ½ tsp salt, or to taste, 1 heaped tsp sugar and 1 large green chilli, deseeded and thinly sliced.

For the Pine Nut rice: 2 tbsp vegetable oil, 1 tsp cumin seeds, 4 tbsp pine nuts, 300g white basmati rice and 600ml cold water.

To garnish: Pomegranate seeds and Fresh ginger, sliced into fine batons.

See recipes by Nisha in her book titled: The Spice Tree: Indian Cooking Made Beautifully Simple available from Amazon now.