We have, with the help of Meena Pathak - the creative force behind the Patak brand of authentic Indian sauces, pastes, pickles and chutneys - a fabulous Indian supper that is both delicious and easy to prepare.

Bon Appétit!

Poppadums with lime
and coriander dip

How it's done:

Mix 4 tbsp mango chutney in a bowl and chop up any large pieces of mango. Mix with 1 bunch of trimmed, finely chopped spring onions, 4 tbsp chopped fresh coriander and 5 tbsp lime juice (about 3 limes). Cover and chill until ready to serve.

(You can make this up to a day ahead and keep it in a covered container in the fridge). Serve the chilled dip in a bowl on a plate, with 8 plain ready-to-eat poppadums broken in pieces and placed around the sides.
Lamb cooked with tomato and aromatic spices

This is called Kashmiri tamatari ghosht and is delicious served with Indian bread and basmati rice.
Chef's Tip:

Cook it a day or two ahead so the spices penetrate the meat but still tastes fresh.

Cooking Time 1-11/4 hours, plus 1 hour simmering. Serves 6.

Ingredients:

1 tbsp vegetable oil
1 tsp cumin seeds
6 cloves
1 cinnamon stick, broken in half
4 bay leaves
2 medium onions, sliced
800g/ 1lb 12oz extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks
2 garlic cloves, crushed
4 cm piece of fresh root ginger, peeled and cut into fine matchsticks
1 tbsp ground coriander
1/4 tsp cayenne pepper
1 tsp turmeric
2 medium potatoes, peeled and each cut into 4-6 chunks
400g can chopped tomatoes

To Serve
150g carton low-fat natural yoghurt
2 tbsp chopped fresh coriander leaves

Method:

Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.

Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes.

Add the tomatoes, then pour in 300ml/ 11/2 pint boiling water to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender.

Add more water if needed to make a gravy. (Make up to two days ahead; cool then keep covered in the fridge)
If made ahead, reheat for 10 minutes until bubbling, then swirl in the yoghurt and garnish with coriander.

Stir-fried mushrooms
and spinach with
golden onions

A perfect accompaniment to the lamb - with a lovely contrast of textures.
Takes 45-55 minutes

Ingredients:
3 tbsp sunflower oil
1/2 tsp cumin seeds
2 medium onions, chop one and thinly slice the other
250g pack chestnut mushrooms, quartered
1/2 tsp garam masala
1/2 tsp garlic paste or 1 crushed garlic clove
1 tbsp finely chopped fresh root ginger
1 small green chilli, seeded and chopped
4x250g bags washed spinach
1/2 tsp turmeric

Method:
Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown, Serve the spinach hot, sprinkled with the onions.

Lassi (spiced and sweet)

Lassi is a refreshing non-alcoholic Indian drink to serve with this menu.

For spiced lassi, whisk equal amounts of low-fat yoghurt with water using a balloon whisk to create a frothy foam, then serve with a few toasted cumin seeds and a little chopped fresh coriander.
For a sweet version, whisk the yoghurt and warm with a little sugar to taste and a few drops of rose water.

Indian bread with courgettes and coriander

This bread is called thepia in India. To make the flavour really authentic you could add half a teaspoon of fennel seeds with the cumin.

Takes 1-1 1/4 hours. Makes 12.

Ingredients:
1/2 tsp cumin seeds
450g/1lb courgettes
175g/6oz plain flour, plus extra for rolling out
175g/6oz plain wholemeal flour (not strong bread flour)
2 tsp grated fresh root ginger
a good pinch of turmeric
a small handful of fresh coriander, chopped
3-4 tbsp sunflower oil

Method:

Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.

Wash the courgettes, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl.
Tip in both the flours, the ginger, turmeric and coriander, add 1tsp salt and stir well.

Pour 1 1/2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5tbs cold water until the mixture comes together to form a soft dough, a bit wetter than pastry.

Tear or cut off 12 equal-sized pieces and shape into balls.
Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14 cm round (don't worry if the edges are crinkly).

Heat a large cast-iron griddle or heavy-based frying pan until very hot. Put one or two breads on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth - this keeps the bread in contact with the heat and helps cook it fast. Turn the breads over and cook for 2 minutes more.

Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side.

Remove and set aside on a plate. Repeat with the rest of the rounds. (Bread can be made up to 2 hours ahead, then wrap in foil and reheat in a low oven). Serve hot or cold.

Creamy saffron yoghurt

This creamy dessert is called shrikhand and is a must in many Indian houses on the west coast.
Takes 30-40 minutes and serves 6

Ingredients:

700g/1lb 9oz Greek yoghurt
2 tsp green cardamom pods
100g/4oz golden caster sugar
8-10 saffron strands
1 tsp milk

To serve:
1tbsp shelled pistachio, slivered
1 large ripe mango, sliced

Method:

Place a piece of muslin or thick kitchen paper in a large sieve set over a large bowl.
Spoon the yoghurt into the sieve, cover with another piece of muslin or 2 sheets of kitchen paper and set aside at room temperature for 25-30 minutes (this is done to remove excess moisture).

Remove the seeds from the cardamom pods and crush them using a pestle and mortar - you will need 1 tsp of ground cardamom.

Lift off and discard the top layer of paper from the yoghurt, then scrape the yoghurt into a bowl and stir in the sugar.
Mix the saffron strands with the milk, then add the lot to the yoghurt with the ground cardamom. Give the yoghurt mixture a good stir for a few minutes so the ingredients are well mixed. (Up to this stage can be made a day ahead and stored in the fridge).

Separate into 6 small glasses and scatter over the pistachios. Stand each glass on a saucer with some fresh mango slices on the side and serve at room temperature.

Recipes from BBC Food

More on Meena Pathak

Meena Pathak was born in Bombay (Mumbai). She moved to England in the mid-1970s after marrying Kirit Pathak whose family owned the company. Meena lives in Lancashire, but travels extensively, sourcing ingredients and researching new Indian cooking techniques and trends. Her first cookbook, Meena Pathak's Flavours of India, is a collection of her favourite recipes and time-saving tips.

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