Ingredients

• 200g/7oz plain full-fat yoghurt
• or Greek-style yoghurt
• 2 tsp ready-made ginger and garlic paste (or crush 1 large
• peeled garlic clove to a paste with 1cm/½in piece of fresh
• peeled ginger)
• 1 tsp ready-made red chilli paste
• 1 tsp ground coriander
• ¼ tsp ground cinnamon
• ½ tsp garam masala
• 2 tsp freshly squeezed lemon juice
• ½ tsp mango powder
• ½ tsp dried fenugreek seeds
• 2 tsp single cream
• 1 pinch saffron strands
• soaked in 1 tsp water
• 450g/1lb lamb fillet
• cut into 3cm/1¼in cubes
• 200g/7oz yoghurt
• 2 tsp ground cumin
• toasted in a dry frying pan until fragrant
• ½ cucumber
• finely chopped
• 2 tbsp finely chopped fresh mint leaves
• salt and freshly ground black pepper
• 1 lemon
• cut into five wedges
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 Cos lettuce
• core removed
• thickly sliced

Directions

• Soak 8-12 wooden skewers in cold water for 10 minutes
• then shake dry. (Alternatively
• use metal skewers.)
• For the lamb tikka kebabs
• place all of the lamb tikka kebabs ingredients except for the lamb fillet into a bowl and mix until well combined.
• Add the lamb fillet pieces and mix until completely coated in the marinade. Cover and chill the lamb in the fridge for at least two hours
• or preferably overnight.
• Thread the marinated lamb cubes onto the skewers.
• Heat a griddle pan until hot
• then add the lamb kebabs (in batches if necessary) and grill for 1-2 minutes on each side
• turning regularly
• or until browned on all sides and just cooked through.
• For the raita
• mix all of the raita ingredients together in a bowl. Season
• to taste
• with salt and freshly ground black pepper.
• For the salad
• squeeze the juice from one of the lemon wedges into a large salad bowl. Add the olive oil
• season
• to taste
• with salt and freshly ground black pepper
• then whisk to combine. Add the chopped lettuce and mix to coat the leaves in the dressing.
• To serve
• divide the kebabs equally among four serving plates
• spoon some of the raita alongside each
• and pile some of the salad alongside. Garnish with a wedge of lemon.