Oddly enough I used these two spice mixtures this afternoon, not with Lamb but with corn fed free range chicken breasts. With these I made a paste of fresh ginger and two large garlic cloves mixed with rapeseed oil.
This I spread over the chicken breasts and then sprinkled them with both of the spices above plus butter chicken spice mix. They were sat on a bed of finely sliced shallots and two green chillies. I added a small amount of water and roasted in the oven for 30 minutes before stirring in a small tin
of coconut cream. I'm not sure if Mrs Balbir singh will be in tears of shock at what I did with her traditional spices but, and here's the bit, it tasted delicious and was thoroughly enjoyed.
So, I can honestly say the spices used gave me a wonderful taste and aroma and was nothing like shop bought sauces.