Lamb and Hasselback Potato Skewers with a Sharwood’s Coronation dip

Method

Step one

Heat the oven to 200°C, 400°F or gas mark 6.

Step two

To prepare the potatoes, use a sharp knife to make partial slices 3mm apart all the way along each potato, leaving the bottom 1cm so they stay as one. The slices will add texture and take on the flavour.

Step three

Place the potatoes in boiling water and cook for 15 minutes or until just soft. Drain and reserve until needed.

Step four

To make the lamb; mix together the minced lamb, garlic, onion, cumin seeds, fresh coriander and Sharwoods Tikka Masala Sauce. Then divide into 20 portions and roll each portion into a ball.

Step five

To make the skewer; thread a potato, then a lamb ball, then a potato and finish with another lamb ball. You should make 10 skewers in total. Put the skewers onto a baking tray and drizzle over the oil.

Step six

Roast for 20-25 minutes until the potatoes are golden and crisp and the lamb is cooked through.

Step seven

To make the dip; thoroughly mix together the Sharwood’s Tikka Masala, Sharwood’s Mango Chutney, and the thick natural yogurt.

Step eight

Serve the skewers hot with the dip and top with the remaining chopped coriander.