Lamb tikka with grilled naan and coriander yoghurt

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.