Tandoori Lamb Naans

Tandoori Lamb Naans preparation time Serves: 4
Tandoori Lamb Naans cook time Cook: 10 mins
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    • mixing spoons
    • Chopping board
    • knives
    • oven gloves
    • Skewers
    • Juicer
    • Bowl
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    • 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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    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.


    • 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.