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Tandoori lamb with spring onion naan
Tandoori lamb with spring onion naan
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Prep Time:
420 minutes
Cook Time:
30 minutes
Total Time:
450 minutes
Make Indian-inspired barbecued lamb with cucumber-carrot salad and homemade naan for a delicious twist on takeout at home.
Ingredients:
  • 75g tandoori paste
  • 40.00 ml Greek-style yoghurt
  • 1kg Lamb Butterflied Leg
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 2 carrots, peeled, thinly sliced into ribbons
  • 1 long red chilli, seeded, thinly sliced
  • 250.00 ml coriander leaves
  • 21.00 gm lemon juice
  • 9.20 gm olive oil
  • 300g plain flour
  • 1 sachet (7g/2 tsp) dried yeast
  • 5.00 gm caster sugar
  • 2.40 gm salt
  • 2.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 60ml water
  • 80ml milk
  • 70g yoghurt
  • 2 spring onions, ends trimmed, thinly sliced
  • 80g butter, melted
Instructions:
  • Mix the tandoori paste and yogurt in a large bowl, then add the lamb and coat it well. Cover with plastic wrap and refrigerate for 6 hours to enhance the flavors.
  • For the spring onion naan dough, mix flour, yeast, sugar, salt, baking powder, and bicarbonate of soda in a bowl. In a jug, whisk together water, milk, and yoghurt. Combine wet and dry ingredients, then knead on a floured surface for 5 minutes until smooth. Place dough back in the bowl, cover with plastic wrap, and let it double in size for about 1 hour in a warm, draft-free spot.
  • Preheat your oven to 200C and heat up a barbecue grill or chargrill on high. Sear the lamb for 5 minutes on each side and then transfer it to a baking tray. Roast for 20 minutes for medium doneness or until it reaches your desired level of doneness. Let it rest for 15 minutes before thinly slicing.
  • Mix in the spring onion with the dough and knead for 5 minutes or until fully mixed. Separate the dough into 6 parts. Flatten each piece on a floured surface to a 12cm x 20cm oval shape. Heat up a barbecue grill or chargrill on high. Stir melted butter and garlic together in a small bowl. Spread garlic butter on one piece of naan. Place it on the grill with the butter side down. Grill for 1 minute, brushing with more garlic butter, then flip and grill for another minute or until golden and puffed. Repeat with the rest of the naan and butter mixture.
  • Combine the cucumber, carrot, chili, and coriander in a bowl. Drizzle with lemon juice and oil, then toss everything together.
  • Present the lamb alongside the spring onion naan and salad.

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