Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¼ kilograms | Shoulder of kid/lamb; deboned and cubed |
| 4 tablespoons | Ginger paste; (60 g) |
| 3 tablespoons | Garlic paste; (45 g) |
| 1 tablespoon | Chilli powder; (15 g) |
| \N \N | Salt to taste |
| 250 grams | Ghee |
| 6 grams | Cumin seeds |
| 24 \N | Curry leaves |
| 4 \N | Whole red chillies; cut into 4 cm long |
| \N \N | ; pieces |
| 4 tablespoons | Tamarind pulp; (60 ml) |
| ¼ teaspoon | Green cardamom powder; (1 g) |
| \N \N | A pinch of clove powder |
| \N \N | A pinch of cinnamon powder |
| \N \N | A pinch of bay leaf powder |
Churning once. Baste with butter and return the tray to oven and roast for four minutes, turning once. Remove and, if the supremes are small, cut into four cm wide strips.
Warm naan or kulcha on a griddle or under the salamander, spread half of each portion of the mayonnaise-yoghurt cheese-mustard mixture on four pieces of the warmed bread. Arrange two to three lettuce leaves on each, cover with tomato roundels, place a supreme or an equal number of chicken strips over the tomatoes, trimming overlaps, if any. Top with grilled onion rings, cover with a naan or kulcha and serve with cumin-tempered French fries.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.