Home » Lamb Recipes » Tandoori Lamb Naans
Tandoori Lamb Naans
Serves: 4
Cook: 10 mins
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Equipment
- mixing spoons
- Chopping board
- knives
- oven gloves
- Skewers
- Juicer
- Bowl
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Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
- 2 tbsp Tandoori paste
- 1 tbsp Honey
- 2 tbsp Greek natural yoghurt
- The juice of a lime
- Pepper
To assemble
- 4 Small garlic and coriander Naan breads
- 2 Baby gem lettuce
- A small handful of coriander leaves
- 1 tbsp Reduced sugar chilli sauce
- 1 tbsp Greek natural yoghurt
- 1 tbsp Honey
- 25 g Pomegranate seeds
To serve
- Oven baked sweet potato fires
For the pickles (Optional)
- 2 tbsp White wine vinegar
- 1 tsp Sugar
- 1 Cucumber
- 6 Small radishes
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Method
To assemble
- Soak the skewers in water.
- In a large shallow dish, mix Tandoori paste, honey, yoghurt, lime juice, salt and pepper together.
- Add the lamb and marinade for 30 minutes.
- Preheat a Char-grill to high.
- Discard excess marinade and spray the lamb with olive oil.
- Cook the steaks for 2 - 3 minutes on either side. Remove to a plate, keep warm and rest before slicing.
To serve
- Cook the sweet potato fries and warm the Naan breads as per packet instructions.
- Slice the rested lamb.
- Top the breads with shredded lettuce, pickles, coriander, chilli sauce and yoghurt, drizzle with honey and scatter with pomegranate seeds (and optional pickles).
- Top with sliced lamb.
- Serve with sweet potato fries or hummus.
Optional
- Place vinegar, sugar, salt and pepper in a large heatproof bowl and microwave for 30 seconds until the sugar dissolves. Add the cucumber and radish, mix and set aside for 5 minutes to pickle.
