Tandoori Lamb with Mint & Cucumber Salad

Prep Time:

255 Minutes

Cook Time:

5 Minutes

Serves:

4 Servings

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.