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Executive chef of The Cinnamon Club in London since its launch in 2001, Vivek Singh believes Indian cuisine should evolve over time.

700g boneless lamb leg steaks, cubed (your Morrisons Family Butcher can prepare this for you)
150g natural yogurt
3 garlic cloves, peeled and finely chopped
1 tbsp chilli powder
1 tbsp ground coriander
1 tbsp ground ginger
400g beetroot, cooked and peeled
4 tbsp sunflower oil
1 tsp cloves
4 cardamon pods
3 red onions, peeled and sliced
2 tsp crushed chillies
1 tsp garam masala
½ lemon, juice only

To serve
1 red onion, sliced
handful fresh coriander
naan bread
mango chutney

Mix the lamb in a large non-metallic bowl with the yogurt, garlic, chilli powder, ground coriander and ginger. Season to taste with salt, mix well, cover and leave to marinate for 30 minutes.
Meanwhile, blitz half the beetroot in a food processor into a smooth paste. Dice the remaining beetroot and set aside.
Heat 3 tbsp of the oil in a large pan and add the cloves, cardamon pods and onions. Stir fry until the onions begin to brown then add the lamb and marinade. Cook over a high heat for 10 minutes.
Add the crushed chillies and 400ml boiling water. Simmer for 30 minutes, stir in the puréed beetroot and diced beetroot, garam masala and lemon juice. Cook for a further 5 minutes.
Heat the remaining oil in a pan and fry the onion until softened. Serve with the curry, fresh coriander, naan and chutney