Blend lamb, coriander, mint, ginger, garlic, and chilli in a food processor.
Stir in powdered spices, salt, and lime juice into the meat mixture.
Cover and chill the kebab mixture in the fridge for 6 to 8 hours.
Roast crushed cardamom and mace in a pan over low heat.
Purée mallet marinade ingredients and coat chicken for 6 to 8 hours.
Preheat oven to 225°C and warm a heavy baking tray.
Mix sugar, eggs, milk, baking powder, salt, and flour into a smooth dough.
Coat dough in oil and rest under a damp towel for 15 minutes.
Divide into 16 pieces, roll into 20cm circles, and brush with butter.
Bake the breads for 4 to 5 minutes.
Mix onion, chillies, herbs, tomatoes, lime, and vinegar for the salad.
Combine yoghurt, cucumber, mint, and spices for the raita.
Preheat the grill to high.
Form 5cm balls of lamb mince and press onto the center of skewers.
Shape the meat into a sausage on the skewer using oiled palms.
Thin the meat until it is less than 2.5cm in diameter.
Suspend skewers over a tray edges so the meat does not touch the base.
Grill kebabs for 3 to 4 minutes per side until cooked through.
Grill chicken skewers for 4 to 6 minutes until cooked.
Assemble sandwiches with chutney, salad, and meat, then roll and slice.