Lamb tikka with spiced carrot salad in flatbread
- April 2008
- 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
- 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.
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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