2 Tbsp tandoori paste
200 g tub Greek yoghurt
8 x 150 g lamb cutlets
2 naan breads
1 Tbsp lemon juice
1 Tbsp olive oil
salt and pepper to taste
200 g punnet cherry tomatoes, sliced
5 small red radish bulbs, thinly sliced
2 Lebanese cucumbers, quartered lengthways, chopped
½ cup fresh mint
- Combine paste with 2 tablespoons of the yoghurt in a large bowl. Mix well. Add lamb. Toss to coat.
- Heat an oiled, large frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes
- Meanwhile, heat a medium, non-stick frying pan over a medium to high heat. Add naan in two batches. Cook for about 1 minute on each side, or until toasted. Remove. Tear into large pieces.
- Combine juice, remaining yoghurt and oil in a jug. Season. Toss tomatoes, radishes, cucumbers, mint and bread in a bowl. Drizzle with yoghurt mixture.
- Serve lamb with salad.