A quick and easy lamb recipe – this supper beats the takeaway version hands down.
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Ingredients
- 3 tbsp plain yogurt
- 4cm piece fresh ginger, finely grated
- 2 tsp curry powder
- 4 lamb leg steaks, cut into large cubes
- 1 tsp olive oil
- 2 tsp black mustard seeds
- 2 medium carrots, coarsely grated
- Finely grated zest and juice of 1 lime
- 100g cherry tomatoes, halved
- Small handful fresh coriander, roughly chopped
- 1 tbsp extra-virgin olive oil
- 4 round flatbreads, chapatis or pitta breads, to serve
- Tomato relish or chutney, to serve
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Method
- Mix the yogurt, ginger and curry powder together in a large bowl. Add the lamb cubes, turn to coat, then leave to marinate for 10 minutes.
- 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 and salt and pepper to taste.
- Preheat the grill to medium and thread the lamb onto 4 skewers (see tip). Lay the skewers on a baking tray lined with foil. Season and grill for 4 minutes, turning halfway, until cooked but still juicy.
- Spoon the carrot salad onto the flatbreads, top with the lamb and some relish and roll up to eat.
Nutrition
- 535kcals Calories
- 22.8g (8.8g saturated) Fat
- 38.4g Protein
- 49.4g (8.9g sugar) Carbs
- 1.3g Salt
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