Dipna Anand served up tasty lamb tikkis kebabs with kachumber salad and wraps on James Martin’s Saturday Morning.

The ingredients for the Salad (serves 3-4) are: 1 tomato (80g) (small dices), 100g cucumber (small dices), ½ red onion (chopped), 6 Iceberg lettuce leaves (finely chopped), 1 tablespoon fresh chopped coriander (already chopped for you), 2 tablespoons lemon juice, 1 green chilli (finely chopped), optional, 1 level teaspoon coarse black pepper, ¼ teaspoon cumin powder, ¼ teaspoon chaat masala powder, 2 tablespoons olive oil and Salt to taste or ½ teaspoon.

For the kebabs (makes 5-6 kebabs or 8-10 tikki’s): 350g lamb mince, 100g (1 medium) finely chopped onions, 30g finely diced red peppers, 30g finely diced green peppers, 30g finely diced yellow peppers, 50ml oil (for shallow frying), Salt to taste (1 teaspoon), 1 ½ heaped tablespoons fresh ginger and garlic paste, 1 teaspoon red chili powder, 1 teaspoon fresh green chilies (finely chopped or made into a paste), 1 teaspoon cumin powder, 1 teaspoon coriander powder, 3 tablespoons fresh chopped coriander, 1 teaspoon garam masala and Water for molding the kebab tikkis.

To build the wrap (makes 10 wraps): 10 tortillas, large, 20 seekh kebabs or tikkis cut up, Kachumber salad, Tamarind chutney, Desinnaise (masala mayonnaise) and Masala fries to serve.

See recipes by Dipna in her book titled: Dipliciously Brilliant: Family favourites from my Indian kitchen available from Amazon now.