Naans with Indian-style lamb

Naans with Indian-style lamb

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Naans with Indian-style lamb

The ingredient of Naans with Indian-style lamb

  1. 2 tablespoons Greek-style yoghurt
  2. 1 tablespoon tandoori paste
  3. 2 Coles Australian Lamb Backstraps or Leg Steaks
  4. four portions naan bread or pita bread
  5. half of cup (140g) Greek-fashion yoghurt, greater
  6. 1/four cup finely chopped coriander
  7. 2 tablespoons chopped mint
  8. 1 medium carrot, peeled into ribbons
  9. 2 Lebanese cucumbers, peeled into ribbons
  10. 1 tablespoon lemon juice
  11. 2 teaspoons olive oil

The instruction how to make Naans with Indian-style lamb

  1. Combine yoghurt and tandoori paste in a shallow glass or ceramic dish. Add lamb to the dish. Turn to coat the lamb.
  2. Preheat a fish fry grill or chargrill on medium-excessive. Cook the lamb for three minutes each aspect for medium or till cooked to your liking. Transfer to a plate and cover with foil. Set aside for five minutes to rest.
  3. Meanwhile, cook dinner the bread at the grill for 2 minutes each aspect or till lightly charred and heated thru.
  4. Place the more yoghurt in a small bowl. Add the coriander and mint and stir to combine. Season.
  5. Place the carrot, cucumber, lemon juice and oil in a huge bowl and toss to mix. Season.
  6. Thinly slice the lamb. Spread the bread with a touch of the yoghurt combination. Arrange the carrot mixture and lamb over the pinnacle. Serve with the remaining yoghurt mixture.

Nutritions of Naans with Indian-style lamb

fatContent: 488.038 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 49 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent:

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