Name: Spiced lamb with cucumber salad and yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: indian
Ingredients: 500g lamb leg steaks; 42.00 gm Korma Curry Paste; 130g (1/2 cup) low-fat natural yoghurt; Olive oil spray; 2 small Lebanese cucumbers, halved, thinly sliced diagonally; 1/2 small red onion, thinly sliced; 250.00 ml fresh coriander leaves; 21.00 gm fresh lime juice; 4 slices Lebanese bread

Spiced lamb with cucumber salad and yoghurt

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Prep Time:

Cook Time:
30 minutes

Total Time:
30 minutes

Spicy Indian lamb with refreshing cucumber salad and tangy yogurt for a perfect summer dish.

Ingredients:

500g lamb leg steaks
42.00 gm Korma Curry Paste
130g (1/2 cup) low-fat natural yoghurt
Olive oil spray
2 small Lebanese cucumbers, halved, thinly sliced diagonally
1/2 small red onion, thinly sliced
250.00 ml fresh coriander leaves
21.00 gm fresh lime juice
4 slices Lebanese bread

Instructions:

In a shallow glass or ceramic dish, place the lamb. In a small bowl, mix curry paste with half of the yogurt. Pour the curry paste mixture over the lamb and coat it well. Cover with plastic wrap and let it marinate for 10 minutes.
Preheat a non-stick frying pan over medium-high heat and spray with olive oil. Drain the lamb from the marinade, then cook in the pan for 2 minutes on each side until desired doneness. Rest the lamb on a plate, loosely covered with foil, for 2 minutes before serving.
Combine cucumber, onion, coriander, and lime juice in a bowl. Season with salt and pepper, then toss gently. Slice the lamb thickly and arrange on serving plates with the salad. Serve with Lebanese bread and remaining yogurt.

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