Tandoori Lamb with Mint & Cucumber Salad

Ingredients:

Method:

• 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

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.