Ingredients

• 2 tsp ground cardamom
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground turmeric
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• freshly grated nutmeg
• 2 tbsp Kashmiri chilli powder
• ½ tsp cayenne pepper
• 50g/1¾oz fresh root ginger
• grated
• 6 garlic cloves
• crushed
• 500g/1lb 2oz full-fat yoghurt
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 8 thick lamb cutlets
• French-trimmed
• 6 chicken thigh fillets
• skinned
• flattened out and slashed
• 12 large raw king prawns
• shelled
• tail tip left on
• deveined
• 400g/14oz salmon fillet
• skinned
• small bunch fresh dill
• very finely chopped
• 2 tbsp drained capers
• very finely chopped
• naan bread
• lemon wedges
• raita (optional)

Directions

• Mix all the marinade ingredients together and season with plenty of salt and pepper. Divide the marinade between four bowls. Add the lamb
• chicken and prawns to three of the bowls.
• Stir the dill and capers into the remaining bowl and add the salmon. Massage the marinade into the meats
• prawns and salmon
• then cover and marinate for at least 1 hour – overnight if possible.
• When you are ready to cook everything
• heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray and grill for 4–5 minutes on each side (this is how long the chicken will take after it has been flattened – if it is not flat
• you will need to cook it for longer). Remove and rest. Add the lamb and cook for 2–3 minutes on each side. Again
• remove and rest.
• The salmon will need 4–5 minutes on each side
• and finally the prawns will need just 2–3 minutes on each side
• depending on their size. You could cook the chicken and salmon together and the lamb and prawns together if you like. Serve with naan bread
• lemon wedges and some raita on the side.