We cooked a Supercook recipe, Tikkah Kabab – lightly spiced lamb kebabs, marinated in ginger, onions, coriander, lemon juice, green chillies and black peppercorns. We served them with chapattis and a green salad.
To drink with the meal we chose a bottle of Villa Masetti Pinot Grigio 2011, an Italian white from the Sunday Times Wine Club. We found the wine to be fresh, crisp and fruity, with a lemony, grapefruit creaminess. Whilst lamb is often better with red wine, this white was great with the spicy flavours in the kebabs.