Atul Kochhar serves up North Indian Punjabi Chana gosht lamb steak with chickpeas curry served with naan bread on Saturday Kitchen.

Atul says: “This dish is a wonderful feast of spiced lamb and richly flavoured chickpea sauce. The recipe makes more Punjabi garam masala spice mix than you will need, but the extra can be kept sealed in a jar for 2-3 weeks.”

The ingredients for the Punjabi garam masala: 4 tbsp cumin seeds, 2 tbsp coriander seeds, 10 green cardamom pods, bruised, 4 black cardamom pods, bruised, 8 cloves, ½ tsp nutmeg powder, 4 blades of mace, 1 tbsp black pepper, 2 star anise, 4 bay leaves and 1 dried red chilli.