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.
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.