HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Spiced Lamb Naan
Indian Spiced Lamb Naan

Indian Spiced Lamb Naan

with Tomato Salad, Yoghurt Sauce and Chips

Street Food
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Allergens:MilkCereals containing Gluten

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


200 grams

Lamb Strips

1 sachet

Rogan Josh Curry Paste

150 grams

Greek Style Natural Yoghurt


1 unit(s)

Green Pepper

1 unit(s)

Red Onion

1 punnet(s)

Baby Plum Tomatoes

1 bag(s)


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3194 kJ
Energy (kcal)767 kcal
Fat18.0 g
of which saturates5.0 g
Carbohydrate110 g
of which sugars17.0 g
Protein39 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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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!