INGREDIENTS
For the Kebabs
1kg Tilda Balti Sauce
1.5kg lamb neck fillet, cut into 2cm cubes
2 red peppers, cut into 2cm chunks
2 yellow peppers, cut into 2cm chunks
2 large red onions, cut into 2cm chunks
Rosemary Sprigs

For the Yogurt Raita
800ml yogurt
100g fresh coriander
100g fresh mint
Seasoning
Juice of 1 lime

METHOD
1. Marinade lamb and the vegetables in the Tilda Balti Sauce for at least 2 hours - longer marinating will give a more tender finished dish.
2. To make the yoghurt raita, put all the ingredients in a food processor, and process until the herbs are finely chopped and evenly distributed.
3. Drain the lamb and the vegetables from the marinade and thread on to kebab skewers, alternating with the vegetables and rosemary sprigs.
4. Cook in a hot oven 200°F/400°F/Gas Mark 6 - for 20 minutes or until the lamb is tender.
5. Serve piping hot on a bed of Tilda Easy Cook Basmati Rice, with yoghurt raita.

Serving suggestion:
Omit the skewers and cook the lamb cubes spread out on a baking tray with the vegetables and a few rosemary leaves. Serve in pitta pockets stuffed with shredded iceberg lettuce and cucumber, topped with the yogurt raita.

Serves 20