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:
  1. 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.

  2. Place lamb on skewers and grill or BBQ.

  3. Combine remaining yoghurt, mint, cucumber and Spencers Mango Chutney in a bowl. Season to taste.

  4. Serve Tandoori lamb with mint & cucumber yoghurt on a bed of lettuce or with Indian bread.