Ingredients
26 total- 135g coriander
- 75g mint, leaves picked
- 5 green chillies
- 5 tbsp frozen chopped ginger
- 4 limes, 1 zested and juiced, 3 juiced
- 2 tsp caster sugar
- 1 large tomato, finely diced
- 8 red onions
- ½ cucumber, finely diced
- 50g M&S tomato ketchup
- 50g mango chutney
- 1 tsp chilli powder
- 30g cashews
- 30g ground almonds
- 4 tbsp frozen chopped garlic
- 100g Greek-style yoghurt, plus 1 tbsp
- 100ml double cream
- 40g mature cheddar, coarsely grated
- 1 tsp vegetable or neutral oil
- 570g M&S Oakham Gold Diced Chicken Breast
- 2 tsp cumin seeds
- 1 tbsp plus 1 tsp roasted garam masala
- 250g halloumi, cut into 8 pieces
- 2 tbsp gram flour
- 400g 20% fat lamb mince
- 1 tsp ground cumin
Method
10 stepsStep 1
First, make the coriander chutney. Add 25g of the coriander, 25g mint, 1 of the green chillies, 1 tbsp ginger, the juice of 1 lime, the sugar and ½ tsp salt to a food processor or blender. Add a splash of water and blend to a bright green chutney. Set aside.
Step 2
For the kachumber salad, mix the tomato, 1 of the red onions (finely diced), the cucumber, the juice of ½ a lime and 10g of the coriander (finely chopped) in a bowl. Season with salt and pepper and set aside.
Step 3
For the spicy onions, add 3 of the red onions (thinly sliced), the zest and juice of 1 lime, the ketchup, mango chutney and chilli powder to a mixing bowl. Season with ½ tsp salt, mix well and set aside.
Step 4
To make the malai murg tikka, add the cashews, ground almonds, 1 tbsp ginger, 1 tbsp garlic, 100g Greek-style yoghurt, the double cream, cheddar, the juice of ½ a lime, 1½ tsp salt and 1 tbsp oil to a high-powered blender and blitz until smooth. Place the diced chicken into a large mixing bowl, pour over the paste, cover and leave to marinate for at least 30 mins.
Step 5
For the halloumi tikka, clean the blender, then blitz 50g of the coriander, 50g mint, 2 of the green chillies, 1 tbsp ginger, 1 tbsp garlic, the cumin seeds, 1 tsp garam masala, the juice of ½ a lime and 1 tbsp Greek-style yoghurt to get a fine paste. Add a little water if the mixture is too thick. In a bowl, mix the halloumi, 3 of the red onions (peeled and cut into cubes), the green paste, the gram flour and 1 tbsp oil. Season and set aside.
Step 6
To make the lamb vhura, mix 50g of the coriander (chopped), the lamb mince, 2 tbsp ginger, 2 tbsp garlic, 2 of the green chillies (finely chopped), 1 of the red onions (finely chopped), 1 tbsp garam masala and the ground cumin in a large bowl. Season and mix well with clean hands. Divide the mixture into 12 balls, then wet your hands and mould each ball into small patties, about 2cm thick.
Step 7
When you're ready to cook, preheat the grill to high. Thread the marinated chicken onto 4 large skewers and cook for 6-8 mins, turning occasionally, until cooked through.
Step 8
Thread the halloumi and onion cubes onto skewers. Place on a foil-lined baking tray and grill for 10-12 mins until golden.
Step 9
While the skewers cook, heat a large non-stick pan over a medium-high heat. Add a little oil and carefully place the lamb patties in the pan. Turn the heat to medium and cook for 3 mins on each side until cooked through. Remove from the pan and rest for a minute on kitchen towel.
Step 10
Serve everything together on a large platter for everyone to dig in.