Name: A delicious Tandoori Lamb Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tblsps tandoori paste; 540g packet lamb leg steaks; ½ x 270g packet roti; 1 baby cos lettuce, trimmed, thickly sliced; 1 Lebanese cucumber, thinly sliced; 1 small red onion, halved, thinly sliced; 1 cup firmly packed fresh mint leaves; YOGHURT DRESSING; 1 and 1/3 cups Greek yoghurt; 2 tblsps mango chutney, plus extra to serve

A delicious Tandoori Lamb Salad

A salad with a twist!

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

TIP: Replace rotis with pappadams, if preferred. Place pappadams around the outside of the microwave turntable. Cook on High for about 1 minute until puffed.

Ingredients

2 tblsps tandoori paste

540g packet lamb leg steaks

½ x 270g packet roti

1 baby cos lettuce, trimmed, thickly sliced

1 Lebanese cucumber, thinly sliced

1 small red onion, halved, thinly sliced

1 cup firmly packed fresh mint leaves

YOGHURT DRESSING

1 and 1/3 cups Greek yoghurt

2 tblsps mango chutney, plus extra to serve

Method

Step 1

To make yoghurt dressing, combine 1 cup of the yoghurt and chutney in a bowl. Season with salt and pepper. Refrigerate, covered.

Step 2

Combine the remaining yoghurt, paste and lamb in a medium bowl. Stir until coated.

Step 3

Heat a lightly oiled, large, non-stick frying pan over medium heat. Add rotis in two batches. Cook for about 2 minutes on each side, or until crisp and golden. Remove. Cover to keep warm. Tear into large pieces.

Step 4

Heat the same oiled pan over medium heat. Add lamb. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Thickly slice.

Step 5

To serve, toss lettuce, cucumber, onion, mint, rotis and lamb on a serving platter. Swirl extra chutney into yoghurt dressing and drizzle over salad.

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