Active Ingredients
- 4 tbsp fat-free Greek yogurt
- 1 tbsp tandoori paste
- 175 g leg of lamb steak, all noticeable fat eliminated, cubed
- little lot coriander, chopped
- 2 wholemeal chapatis
For the slaw
- 1 carrot, peeled and sliced into strips with a peeler
- 1/4 white cabbage, shredded
- 1 red onion, sliced
- juice 1 lime
- 2 tsp olive oil
- 1 tsp mustard seeds
Method
- ACTION 1
In a medium bowl, combine 2 tbsp of yogurt with the tandoori paste. Include lamb, blending to coat all the pieces. Make raita with the staying yogurt, 1 tablespoon of the chopped coriander and some seasoning, then set aside. For the slaw, mix together all of the vegetables and the staying coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.
- ACTION 2
Heat the grill to high. Divide the lamb in between 4 skewers, grill for 3-4 mins each side, until gently charred and prepared through. Serve with the slaw, raita and warmed chapatis.
Dish from Good Food magazine, January 2011