About the Recipe
This Tandoori Lamb recipe is a Turkish dish, with the addition of mango chutney.
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
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.