TANDOORI LAMB WITH CRUNCHY SALAD
INGREDIENTS
175g Scotch Lamb leg steak, all visible fat removed and cubed 1 tbsp tandoori paste
4 tbsp fat-free Greek yoghurt
A handful of coriander chopped Plus two wholemeal wraps
FOR THE SLAW
1⁄4 white cabbage shredded
1 carrot peeled and sliced into strips 1 red onion thinly sliced
Juice of 1 lime
2 tsp olive oil
1 tsp mustard seeds
COOKING METHOD
These lovely Scotch Lamb tandoori skewers are a quick and easy to prepare and cook, perfect for a mid week meal. Wham Bam Thank You Lamb!
1. Combine half the yoghurt and paste in a bowl and add the Scotch Lamb making sure all pieces of lamb are coated.
2. For the ratita dressing, combine the remaining yoghurt in a fresh dish, add some chopped coriander to taste and seasoning, set aside.
- Slaw – ,mix all the veg together with some coriander, stir in lime juice, mustard seeds and oil in a fresh bowl. Set aside.
- Heatthegrilltohigh,threadthelambonto4skewers(if using wooden skewers, soak in water for 30 minutes beforehand to help stop burning, if using metal skewers, remember these will get hot under the grill.) Grill for 3-4 minutes each side until the lamb is cooked through.
- Serve with the slaw, raita and warmed wraps
- Enjoy!