Lamb fillet with cucumber and kalonji pickle salad and naan bread

Lamb fillet with cucumber and kalonji pickle salad and naan bread
  • Serves icon Serves 4
  • Time icon Ready in 40 minutes

This simple lamb fillet recipe is kept light with a refreshing salad of mint and cucumber on the side.

Nutrition: per serving

Calories
387kcals
Fat
15.4g (5.3g saturated)
Protein
26.2g
Carbohydrates
33.5g (5.3g sugars)
Fibre
1.9g
Salt
0.7g
Calories
387kcals
Fat
15.4g (5.3g saturated)
Protein
26.2g
Carbohydrates
33.5g (5.3g sugars)
Fibre
1.9g
Salt
0.7g

Ingredients

  • 1 large cucumber, very thinly sliced
  • 2 shallots, very thinly sliced
  • The juice of 1 lemon
  • 2 tsp kalonji seeds (also called nigella seeds)
  • 75g pomegranate seeds
  • 2 tbsp chopped fresh mint leaves
  • 400g lamb fillet
  • 2 tandoori naan breads

Method

  1. Add the sliced sliced the cucumber and shallots to a bowl, squeeze over the lemon, then toss through the kalonji seeds. Cover and leave for 30 minutes, then stir through the pomegranate seeds and mint.
  2. Slice the lamb fillet into strips, drizzle with olive oil and season well. Heat a griddle until smoking, then fry the lamb for 3 minutes, turning, until golden all over.
  3. Lightly toast the naan breads, then slice each into strips. Serve the lamb with the cucumber salad and toasted naan strips.

delicious. tips

  1. This dish is also great with a dollop of Greek yogurt and some mango chutney.

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