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Sheek kavaab naan with malai tikka naanwich

Fruit and vegetables

20g/¾oz coriander leaves and stalks, roughly chopped
20g/¾oz mint leaves and stalks, roughly chopped
2.5cm/1in piece fresh root ginger, roughly chopped
6-8 garlic cloves, roughly chopped
1 large green chilli, roughly chopped
1 tsp ground coriander
½ tsp chilli powder
1 tsp lime juice
5cm/2in fresh root ginger
1 tsp lime juice
2 banana shallots, finely sliced
1 green chilli, finely diced
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
2 plum tomatoes, roughly chopped
1 lime, juice only
1 cucumber, seeds removed, finely diced
3-4 mint leaves, finely shredded
1 sprig dill, roughly chopped
hot beetroot chutney

Tins, packets and jars

750g/1lb 11oz plain flour
mint and mango chutney

Cooking ingredients

1 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
salt, to taste
3-4 cardamom pods
1 mace flower
30g/1¼oz cashew nuts
30g/1¼oz ground almonds
3-4 garlic cloves
1 tsp salt
2 tbsp vegetable oil
35g/1¼oz sugar
1½ tsp baking powder
1 tbsp salt
50ml/2fl oz vegetable oil
1 tbsp cider vinegar
½ tsp chilli powder
1 tbsp lightly crushed, toasted cumin seeds

Dairy, eggs and chilled

150g/5oz Greek-style yoghurt
150ml/5fl oz double cream
40g/1¾oz cheddar, grated
2 free-range eggs
400ml/14fl oz whole milk
3 tbsp melted butter
200g/7oz Greek-style yoghurt
1-2 tbsp milk

Meat, fish and poultry

500g/1lb 2oz lamb shoulder, sinews and gristle removed, roughly chopped
500g/1lb boneless, skinless chicken breast, cut into small cubes

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