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Lamb tikka with naan and tzatziki
Lamb tikka with naan and tzatziki
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Delicious tikka lamb with toasted almonds, served with naan bread and garlic cumin spinach.
Ingredients:
  • 18.40 gm extra light olive oil
  • 800g boneless mini lamb leg roast, sliced into 4 thick pieces
  • 1/2 brown onion, finely chopped
  • 1 x 420g jar tikka masala simmer sauce (Sharwood's brand)
  • 80ml (1/3 cup) water
  • Salt & freshly ground black pepper
  • 25g (1/4 cup) flaked almonds
  • 4 naan bread
  • 125g tub tzatziki dip
  • 3 tsp cumin seeds
  • 2 garlic cloves, thinly sliced
  • 2 bunches (about 500g) English spinach, ends trimmed, washed, dried
Instructions:
  • In a large saucepan, heat oil over high heat. Brown the lamb by cooking it for 5 minutes, turning occasionally. Then add onion and cook for 2 minutes until softened. Pour in tikka masala simmer sauce and water, stirring well. Cover and simmer on low heat for 20 minutes until lamb is tender. Season with salt and pepper before serving.
  • Heat a small frying pan over medium heat. Toast the almonds by stirring constantly for 2 minutes until fragrant and golden brown.
  • Follow the package instructions to heat the naan bread.
  • In a large non-stick frying pan over medium heat, heat the oil until shimmering. Add the cumin seeds and garlic, cook for 30 seconds while stirring until fragrant.
  • Cook the spinach until wilted, tossing occasionally for about 8 minutes. Once wilted, remove from heat and season with salt and pepper to taste.
  • Plate the lamb tikka, garnish with toasted almonds, and serve alongside tzatziki, naan bread, and cumin & garlic spinach.

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