Lamb tikka with grilled naan and coriander yoghurt
tikka masala paste
99% fat-free plain yoghurt
½ cup(s), (120g)
lean lamb backstrap
160 g, (Buy 200g)
210 g, cut into 12 x 7cm wide triangles
baby spinach leaves
20 g, (24 individual leaves)
2 x 3 second spray(s)
- Combine curry paste and 2 tablespoons yoghurt in a shallow dish. Add lamb and turn to coat. Cover and refrigerate for 1 hour.
- Preheat a chargrill or barbecue on high heat. Lightly spray lamb and naan with oil. Cook naan triangles for 1-2 minutes each side or until golden. Cook lamb for 5 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before thinly slicing.
- Combine coriander, lemon juice and remaining yoghurt in a small bowl. Top each naan triangle with a spinach leaf, some lamb and a dollop of coriander yoghurt.