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five hundredg/onelb twooz lamb shouldertwentyg/¾oz coriandertwentyg/¾oz minttwo.fivecm/onein piece fresh root gingersix-eight garlicone large green chillione tsp garam masalaone tsp ground cuminone tsp ground coriander½ tsp chilli½ tsp ground turmericone tsp lime, juice (Recipes by ingridients juice) to taste saltthree-four cardamomone macethirtyg/one¼oz cashewthirtyg/one¼oz ground almondsfivecm/twoin fresh root gingerthree-four garlic clovesone hundred and fiftyg/fiveoz Greek-style yoghurtone hundred and fiftyml/fivefl oz double creamfourtyg/one¾oz cheddarone tsp lime juiceone tsp salttwo tbsp vegetable oilfive hundredg/onelb boneless, skinless chicken breastthirty-fiveg/one¼oz sugartwo free-range eggsfour hundredml/fourteenfl oz whole milkone½ tsp baking powderone tbsp saltabout seven hundred and fiftyg/onelb about elevenoz plain flourfiftyml/twofl oz vegetable oilthree tbsp melted buttertwo banana shallotsone green chillitwo tbsp chopped fresh coriandertwo tbsp chopped fresh minttwo plum tomatoesone limeone tbsp cider (Recipes by ingridients cider) vinegartwo hundredg/sevenoz Greek-style yoghurtone cucumberthree-four mint½ tsp chilli powderone tbsp lightly crushed, toasted cuminone sprig dillone-two tbsp milkmint and mango chutneyhot beetroot. Delicious lamb sheek kebabs and malai chicken tikka with homemade naan bread make this the recipe for a full-on Indian feast..
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