This recipe, which can be found in Madhur Jaffrey’s Quick & Easy Indian Cookery (BBC Books), is a splendid example of how Madhur Jaffrey fuses a simple grilled cutlet with spiced vegetables. It’s a recipe where frozen peas can be used to great advantage.

You will need: ¼ tspn sugar ½ tspn ground cumin ½ tspn garam masala ¾ tspn salt ¼ to ½ tspn chilli powder 1 tbspn tomato puree 1 tbspn fresh lemon juice.

175ml (6 fluid oz) single cream 2 tbspns chopped fresh coriander leaves One fresh, hot green chilli de-seeded and finely chopped 3 tbspns vegetable oil ½ tspn cumin seeds ½ tspn black or yellow mustard seeds Two 285g (10oz) packs frozen peas, defrosted Two lamb cutlets for each portion, grilled or fried.

Method: As the sauce takes only moments to make, begin cooking the lamb cutlets while you mix up the sauce for the peas.

Combine sugar, ground cumin, garam masala, salt, chilli powder and tomato puree.

n Slowly add two tablespoons of water, mixing as you go.

n Add the cream slowly to the mix and then add lemon juice, chopped coriander leaves and green chilli.

n Mix well, then set this cream sauce to one side.

n Put the oil in a large frying pan set over medium-high heat and add the cumin and mustard seeds, allow to cook for a few seconds, until they begin to pop.

Add the peas, stir and fry for just 30 seconds, then add the cream sauce.

Cook on high heat for about 1½ half to 2 minutes or until the sauce has thickened, stirring gently as you do so, remove from the heat and serve with the cutlets.