James Martin served up a tasty lamb rendang with BBQ broccoli and pilaf rice on James Martin’s Saturday Morning.

The ingredients are: 1 lamb shoulder, scored.

For the paste: 2 red chillis, 2 sticks lemongrass, 1 shallot, peeled and diced, 2 cloves garlic, peeled, 1 x 5 cm galangal, 2 kaffir lime leaves, ½ tsp coriander seeds and ½ tsp cumin.

For the sauce: 500ml coconut milk, 100g paste ( above), 2 tbs palm sugar, 2 tsp soy sauce, 15ml fish sauce, 2 kaffir lime leaves, Curry leaves and 1 red chilli, diced.

For the rice: 15ml vegetable oil, 200g basmati rice, ½ tsp cumin seeds, 1 cinnamon stick, ½ tsp turmeric, 2 cloves, 4 cardamon pods, crushed, 1 bay leaf, 1 onion, peeled and sliced, Pinch of saffron, 500ml water and 25g butter.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.