Tandoori Lamb Skewers with Crunchy Slaw, Raita & Chapatis
Method
In a medium bowl, combine 2 tbsp of yogurt with the tandoori paste. Add lamb, mixing to coat all the pieces.
Make raita with the remaining yogurt, 1 tbsp of the chopped coriander and some seasoning, then set aside.
For the slaw, mix together all of the vegetables and the remaining coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.
Heat the grill to high. Divide the lamb between 4 skewers, grill for 3-4 mins each side, until lightly charred and cooked through.
Serve with the slaw, raita and warmed chapatis.
Ingredients
- 4 tbsp Greek yogurt
- 1 tbsp tandoori paste
- 2 leg of lamb steaks, all visible fat removed, cubed
- small bunch coriander, chopped
- 4 wholemeal chapatis
- For the slaw - 1 carrot, peeled and finely slice into strips
- ¼ white cabbage, shredded
- 1 red onion, sliced
- juice 1 lime
- 2 tsp olive oil
- 1 tsp mustard seeds
