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Lamb tikka flatbreads

Name: Lamb tikka flatbreads
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons tikka masala curry paste or tandoori paste; 4 x 200g lamb rump steaks; 1 tablespoon sunflower oil; 4 naan breads, warmed; 2 truss tomatoes, roughly chopped; 1 red onion, halved, thinly sliced; 1/2 bunch mint, leaves picked; 1 cup (280g) thick Greek-style yoghurt

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by Warren Mendes

delicious. team

Oct 09, 2015

Indian-inspired spiced lamb on flatbread signals laidback summer entertaining. Ditch the utensils and let guests assemble their own at the table.

2 tablespoons tikka masala curry paste or tandoori paste
4 x 200g lamb rump steaks
1 tablespoon sunflower oil
4 naan breads, warmed
2 truss tomatoes, roughly chopped
1 red onion, halved, thinly sliced
1/2 bunch mint, leaves picked
1 cup (280g) thick Greek-style yoghurt

Method

1.

Brush the curry paste over the lamb. Heat oil in a large frypan over medium heat. Cook the lamb, turning, for 6-7 minutes for medium or until cooked to your liking. Set aside to rest for 3 minutes, then thinly slice.
2.

To serve, divide the lamb among naan breads, top with with tomato, red onion and mint, and drizzle with yoghurt.

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