Tandoori lamb skewers with crunchy slaw & raita

Tandoori lamb skewers with crunchy slaw & raita

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Flavourful lamb and superhealthy slaw will see you well on your way to your five-a-day and out of the kitchen in 20 minutes

Nutrition and extra info

Additional info

  • Uncooked lamb can be frozen
  • Healthy
Nutrition info

Nutrition per serving

kcalories
441
protein
30g
carbs
41g
fat
18g
saturates
5g
fibre
8g
sugar
16g
salt
1.14g

Ingredients

  • 4 tbsp fat-free Greek yogurt
  • 1 tbsp tandoori paste
  • 175g leg of lamb steak, all visible fat removed, cubed
  • small bunch coriander, chopped
  • 2 wholemeal chapatis

For the slaw

  • 1 carrot, peeled and sliced into strips with a peeler
  • ¼ white cabbage, shredded
  • 1 red onion, sliced
  • juice 1 lime
  • 2 tsp olive oil
  • 1 tsp mustard seeds

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, January 2011

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Comments

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Frantic Flapjack's picture
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Okay but quite boring.

pewter's picture
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OK amazingly simple.Would not normally choose 'short cut' recipes ie with tandoori paste but the lamb (fillet) was really good.My guy hates coleslaw so axed that but we/he did make our own raita.30 mins in oven - superb !

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