Lamb tikka with grilled naan and coriander yoghurt
2
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Ingredients
Tikka masala paste
3 tsp
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Lamb backstrap, raw
160 g, (Buy 200g)
Naan bread
210 g, cut into 12 x 7cm wide triangles
Fresh coriander
2 tbs
Lemon juice
1 tsp
Baby spinach
20 g, (24 individual leaves)
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine curry paste and 2 tablespoons yoghurt in a shallow dish. Add lamb and turn to coat. Cover and refrigerate for 1 hour.
2
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.
3
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.
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