Ingredients
- Serves 4
Method
- Combine yoghurt, tikka paste, 3 tablespoons lime juice and half the coriander in a large snap-lock bag. Season, add lamb, rub to coat and set aside for 10 minutes. Thread lamb onto skewers and place on a plate.
- Heat a large, lightly oiled char-grill or non-stick frying pan over high heat. Cook lamb, in batches, if necessary, for 2-3 minutes per side, until slightly charred and cooked to your liking. Set lamb aside on a plate loosely covered with foil for 5 minutes to rest.
- In a medium bowl, combine tomatoes, cucumber and salad leaves. Drizzle with remaining lime juice and olive oil. Season and toss to coat.
- Sprinkle lamb with remaining coriander, almonds and chilli. Serve with salad, extra yoghurt, lime wedges and naan bread.
Tips
- You can use lamb fillet, backstrap or rump instead of lamb leg steaks.
- Tandoori, rogan josh or korma paste would also work well in this recipe.
- Use long red chillies or small birds eye chillies, if desired.