Tandoori Lamb with Mint & Cucumber Salad
Serves:
Prep:
255
mins
Cook:
5
mins

Ingredients:
-
450g cubed lamb
-
1 ½ tbsp Spencers Tandoori Paste
-
2 cups plain yoghurt
-
1 tbsp mint, finely chopped
-
1 Lebanese cucumber, peeled, deseeded and finely chopped
-
1 tsp mango chutney
-
Fresh coriander leaves
Method:
-
Combine lamb, Tandoori Paste and half the yoghurt in a bowl. Stir until lamb is well coated. Marinate in the fridge for at least 4 hours.
-
Place lamb on skewers and grill or BBQ.
-
Combine remaining yoghurt, mint, cucumber and Spencers Mango Chutney in a bowl. Season to taste.
-
Serve Tandoori lamb with mint & cucumber yoghurt on a bed of lettuce or with Indian bread.