| | Naans with Indian-style lamb
Naans with Indian-style lamb
Naans with Indian-style lamb 4.3-5 9
  • Calories: 2042 kj
  • Fat: 17g
  • Carbohydrates: 49g

How to Make:

  1. Combine yoghurt and tandoori paste in a shallow glass or ceramic dish. Add lamb to the dish. Turn to coat the lamb.
  2. Preheat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Meanwhile, cook the bread on the grill for 2 mins each side or until lightly charred and heated through.
  4. Place the extra yoghurt in a small bowl. Add the coriander and mint and stir to combine. Season.
  5. Place the carrot, cucumber, lemon juice and oil in a large bowl and toss to combine. Season.
  6. Thinly slice the lamb. Spread the bread with a little of the yoghurt mixture. Arrange the carrot mixture and lamb over the top. Serve with the remaining yoghurt mixture.
Time for preparing:
10 min.


  • 2 tablespoons Greek-style yoghurt
  • 1 tablespoon tandoori paste
  • 2 Coles Australian Lamb Backstraps or Leg Steaks
  • 4 pieces naan bread or pita bread
  • 1/2 cup (140g) Greek-style yoghurt, extra
  • 1/4 cup finely chopped coriander
  • 2 tablespoons chopped mint
  • 1 medium carrot, peeled into ribbons
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil