• 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


  • STEP 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.

  • STEP 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

Goes well with


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