Indian Spiced Lamb (269 )
Indian spiced lamb on naan bread, with yoghurt and mint is a great idea for lunch or dinner.
Ingredients
Low fibre - 2 grams of fibre per serve
| 4 150-gram lamb steaks |
| 2 tbsp tikka masala paste |
| 280 grams full fat thick Greek yoghurt |
| 1 tbsp extra virgin olive oil |
| 2 tomatoes peeled, deseeded and roughly chopped |
| 1/4 cup packed chopped fresh mint leaves |
| 4 naan bread |
| olive oil spray |
| salt and pepper to taste |
High fibre - 4 grams of fibre per serve
| 4 150-gram lamb steaks |
| 2 tbsp Tandoori paste (or tikka masala for a milder flavour) |
| 280 grams full fat thick Greek yoghurt |
| 1 tbsp extra virgin olive oil |
| 2 tomatoes roughly chopped |
| 1 red onion peeled and roughly chopped |
| 1/4 cup packed chopped fresh mint leaves |
| 4 naan bread |
| olive oil spray |
| salt and pepper to taste |
Indian Spiced Lamb Directions
Preheat the oven to 160C
Line a baking tray with baking paper, and spray with olive oil
Place naan in the oven for about 10 minutes
Whilst the naan is cooking, coat the lamb with tandoori paste. Heat a heavy bottomed pan to medium, add the olive oil and cook the lamb, turning frequently to avoid charring for about 8 minutes (depending on your taste)
Set aside to rest for a few minutes, then slice
Remove the naan bread from the oven and top each piece evenly with lamb, tomato, onion and then a dollop of yoghurt and sprinkle with fresh mint leaves.
Recipe notes
Consuming <500 grams of cooked red meat per week is advised in accordance with the World Cancer Research Fund’s (WCRF) recommendation.
Nutrition facts
diet
Per Serving
