adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Naans with Indian-style lamb
Naans with Indian-style lamb
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Top naans with crisp, shredded lettuce for added freshness.
Ingredients:
  • 40.00 ml Greek-style yoghurt
  • 24.80 gm tandoori paste
  • 2 Lamb Backstraps or Leg Steaks
  • 4 pieces naan bread or pita bread
  • 140g yoghurt
  • 62.50 ml finely chopped coriander
  • 40.00 ml chopped mint
  • 1 medium carrot, peeled into ribbons
  • 2 Lebanese cucumbers, peeled into ribbons
  • 21.00 gm lemon juice
  • 9.20 gm olive oil
Instructions:
  • In a shallow glass or ceramic dish, mix yoghurt and tandoori paste. Add the lamb and ensure it is well coated with the mixture.
  • Preheat your barbecue grill or chargrill to medium-high heat. Grill the lamb for 3 minutes on each side for a medium doneness or to your preferred level of doneness. Place the lamb on a plate and cover it with foil. Let it rest for 5 minutes before serving.
  • Grill the bread for 2 minutes on each side until it's lightly charred and heated through.
  • Transfer the surplus yogurt to a small bowl, then mix in the coriander and mint until well combined. Lastly, season to taste.
  • In a large bowl, combine the carrot, cucumber, lemon juice, and oil. Season with your favorite spices.
  • Slice the lamb thinly. Top the bread with some of the yogurt mixture. Layer the carrot mixture and lamb over the bread. Serve with the remaining yogurt mixture on the side.

Similar Recipes