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Photo of Lamb tikka with grilled naan and coriander yoghurt by WW

Lamb tikka with grilled naan and coriander yoghurt

Total Time
1 hr 20 min
10 min
10 min


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)


  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.