Lamb tikka with spiced carrot salad in flatbread
- April 2008
- Serves 4
- Takes 15 min to make, plus marinating
A quick and easy lamb recipe – this supper beats the takeaway version hands down.
- 22.8g (8.8g saturated)
- 49.4g (8.9g sugar)
If you are using wooden skewers, soak them in cold water for at least 20 minutes before using to minimise scorching.
You can freeze the marinated lamb in an airtight container for up to 1 month. Thaw before threading onto skewers and grilling as instructed.
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