Indian Spiced Lamb Naan

Name: Indian Spiced Lamb Naan with Tomato Salad, Yoghurt Sauce and Chips
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 125 Baby Plum Tomatoes; 200 Lamb Strips; 50 Rogan Josh Curry Paste; 150 Low Fat Natural Yoghurt; 2 Plain Naans; 1 Green Pepper; 1 Mint; 1 Red Onion; 450 Potatoes

with Tomato Salad, Yoghurt Sauce and Chips

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Tags:

Spicy

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

200

Lamb Strips

Rogan Josh Curry Paste

150

Low Fat Natural Yoghurt

(Contains: Milk)

Plain Naans

(Contains: Milk, Cereals containing gluten)

Green Pepper

(May contain traces of: Celery)

Mint

Red Onion

450

Potatoes

Nutritional information

Energy (kcal)863 kcal

Energy (kJ)3610 kJ

Fat21.9 g

of which saturates5.7 g

Carbohydrate132.1 g

of which sugars23.4 g

Protein42 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Bowl

•Spoon

•Plate

Instructions

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Pop the lamb strips in a bowl with the rogan josh paste and a spoonful of yoghurt. Mix well and set aside. IMPORTANT: Wash your hands after handling raw meat. Halve the pepper and discard the core and seeds. Slice into thin strips.

Pop the pepper onto a roasting tray. Drizzle with oil and season with salt and pepper. Roast until soft and slightly charred, 15-20 mins. Halve, peel and finely slice the red onion. Halve the tomatoes. Pull the mint leaves off their stalks and roughly chop (discard the stalks).

Mix the remaining yogurt with half the mint, season with salt and pepper and stir to combine.Tip:if you have any washing up do this now.

Heat a drizzle of oil in a frying pan over high heat. Add the tomatoes and onion, cook until soft and jammy, 5-6 mins. Add a pinch of sugar if you have any. Once the onion and tomatoes have softened, add the lamb and cook until golden all over, 3-4 mins. Remove from the heat.Pop the naans on a baking tray in the oven for 3-4 mins to warm through.

Divide the naans between plates then top with the lamb mixture. Top this with the roasted pepper, followed by a drizzle of the minty yogurt sauce and a sprinkle of the remaining mint. Serve with wedges alongside. Enjoy!