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Indian Spiced Lamb

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