Lamb vhura with paratha, spicy onions, pomegranate raita, coriander chutney and lamb russa

Put the red onion (3), zest and juice of 2 limes (2), mango chutney (1 tbsp), ginger paste (1 tsp), garlic paste (1 tsp), coriander (1/2 pack) and mixed chilli (1) in a large mixing bowl, mix well and chill until you're ready to serve.

For the pomegranate raita, mix the Greek yogurt (500 g), pomegranate seeds (3 tbsp), chilli powder (1/4 tsp), salt (1 tsp), cumin seeds (2 tsp) and dill (1/2 pack) together and season. Set aside.

For the coriander chutney: put coriander (50 g), mint (1/2 pack), chilli powder (1/4 tsp), ginger (25 g), lime juice (1) and caster sugar (1 tsp) along with ¼ tsp salt and 3-5 tbsp water into a food processor and blitz to a bright green chutney (add more water to loosen if needed). Check the seasoning and set aside.

Start the paratha: Put the plain wholemeal flour (100 g), M&S Remarksable Value plain flour (300 g) and ½ tsp salt in the bowl of a free-standing electric mixer with a dough hook attachment and gradually add 250ml warm water. Continue mixing for about 5–7 minutes on low to make a soft but pliable dough. Cover with cling film and leave to rest

While the dough is resting, start the lamb russa: Put the oil (2 tbsp) in a medium pan set over a medium heat. When hot, toss in the onion (2) and some salt and freshly ground black pepper and sauté until golden brown.

Meanwhile, prepare the vhura. Grease an oven proof tray with oil. In a large bowl, mix the coriander (50 g), lamb mince (1 pack), ginger paste (2 tsp), garlic paste (2 tsp), mixed chilli (1), red onion (1), garam masala (4 tsp), cumin seeds (1 tsp), ground cumin (1 tsp) and fine salt (1/2 tsp) together. Divide the mixture into 18 pieces. Rub some vegetable oil (as needed) into your hands so the vhuras don’t stick and roll each piece into a meatball. Flatten into a small patty and brush the tops with oil. Put the vhura on the baking tray, cover and chill until ready to cook.

Meanwhile, back to the paratha: Divide the dough into 8 equal pieces and shape each piece into a ball. Flatten to a disc and roll out on a lightly floured surface until each piece is 15cm diameter. Spread the discs with 60g butter (60 g) on the edge nearest to you, sprinkle with a pinch of garam masala (1 pinch) and chilli powder (1 pinch). Flip the edge over the butter and roll it up. Squish together to make a long sausage shape and roll it up into a snail. Dust with flour and roll again into a 15cm diameter disc.

Heat a frying pan over a medium-high heat with a splash of vegetable oil (2 tbsp), fry until coloured and add 20g butter (40 g), then flip, colour and add a further 20g butter. Press down on the edges with a clean kitchen cloth. The bread should puff up and be flecked brown, which is the sign it is ready to eat. Transfer to a plate lined with kitchen paper while you make the next one. Keep warm.

Now back to the russa. Add the garlic paste (1 tsp)m ginger paste (1 tsp), mixed chillies (1), M&S Italian chopped tomatoes (4 tbsp), ground cumin (1 tsp), ground turmeric (1/4 tsp) and garam masala (2 tsp) except the stock, crispy onions and coriander, and stir well. Fry for a minute or so, then add the lamb stock (1 L) and M&S crispy onions (50 g). Turn up the heat until the oil starts coming to the surface - this indicates the spices have been cooked out. The liquid should reduce by half.

Meanwhile, heat the grill to its highest setting and cook the vhura for about 12 minutes until cooked through. Leave to rest for a minute before serving, then pour the lamb juices into the lamb russa sauce.

To serve, sprinkle the russa with the coriander (1/2 pack). Serve the sauce with the lamb vrura, parathas, pomegranate raita and spicy onions.