RECIPE
Mix the yoghurt, ginger and curry powder together in a large bowl and add the lamb cubes. Toss until all coated then marinate for 15 minutes.
Lamb tikka with spiced carrot salad in flatbread Serves 4
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by Judy Barden Next month: Mexican sweet potato and griddled avocado salad
his is an easy supper to put together and works really well on the bbq. Its quick and tasty and great when the weather is nice and you can eat outside. If you are using wooden skewers soak in cold water for 20 minutes before using. Enjoy!
Ingredients 3tbsp plain yoghurt 4cm piece fresh ginger, finely grated 2 tsp curry powder 4 large lamb leg steaks cut into cubes 1 tbsp sunflower oil 2 tsp black mustard seeds 2 medium carrots, coarsely grated Finely grated zest and juice of lime 100g cherry tomatoes, halved Small handful of coriander, chopped 1 tbsp extra virgin olive oil 4 round flatbreads, chapatis or pitta, to serve Tomato relish or chutney, optional
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Heat the oil in a frying pan, add the mustard seeds and cook over a medium heat until they begin to pop. Remove from the heat and transfer to a large bowl. Stir in the carrots, lime zest and juice, tomatoes and coriander with the extra virgin olive oil. Season with salt pepper and a pinch of sugar. If you are not using the BBQ, preheat the grill to medium. Thread the lamb onto 4 skewers and lay on a baking tray lined with foil. Season and grill for 4-5 minutes, turning halfway so just cooked but juicy. Warm the flat breads briefly under the grill, spoon the carrot salad on top and then add the lamb and relish, if using. Roll up and eat.
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July 2021
