I used two packs of chopped lean lamb leg steaks (450g each) from Tesco. The first I marinaded in yoghurt and chilli/garlic pickle and second in my Tandoori masala. I also made daal turka using East End Yellow Split Lentils in my Ikea Pressure cooker cooked in 30 minutes.
Meanwhile I cooked the lamb tikka in my Halogen oven which, was also very quick, taking 10 minutes each side and having the characteristic charred ends.
I served up the lamb tikka for starter and the achari ghost with chapati, pilau, daal turka,potato and green beans, chapati and salad. A rather sumptuous and tasty twist on an Easter classic I think…..