Lamb tikka kebabs with beetroot chutney

Preheat the grill to high. Remove any excess fat from the lamb and cut into cubes. Put the vinegar, curry powder, garlic, two-thirds of the ginger and 2 tbsp yogurt in a bowl. Toss in the lamb to coat it. Discard any leftover marinade and thread the lamb onto skewers. Brush with the oil and season. Grill on a baking tray for 8 minutes, turning halfway, until all surfaces are cooked and nicely browned.

Meanwhile, make the chutney. Grate the beetroot and apple then, in a bowl, mix with 2 tbsp yogurt and the remaining ginger. Season and add a squeeze of lemon juice.

Once the lamb is cooked, warm the naans under the grill according to pack instructions. Top with the spinach leaves and beetroot chutney. Slide the lamb off the skewers onto the naans, drizzle over the remaining 2 tbsp yogurt and serve with lemon wedges on the side for squeezing over.