Indian Spiced Lamb Naan
with Wedges, Tomato Salad and Yoghurt Sauce
This Indian Spiced Lamb Naan is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
450
Potatoes
1
North Indian Style Spice Mix
200
Lamb Strips
50
Rogan Josh Curry Paste
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Green Pepper
(May contain Celery)
1
Red Onion
125
Baby Plum Tomatoes
1
Mint
2
Plain Naans
(Contains Milk, Cereals containing gluten)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the North Indian style spice mix. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes roast, pop the lamb strips into a medium bowl with the rogan josh curry paste and a spoonful of the yoghurt. Mix well and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.
Halve the pepper and discard the core and seeds. Slice into thin strips, then pop onto another baking tray. Drizzle with oil and season with salt and pepper. Roast the peppers on the middle shelf of your oven until soft and slightly charred, 15-18 mins. Meanwhile, halve, peel and thinly slice the red onion. Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks)
Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the marinated lamb strips to the pan and season with salt and pepper. Fry until browned, 1-2 mins, continuously stirring. TIP: Cook in batches if necessary - you want the lamb to fry, not stew. Once browned, transfer to a plate lined with kitchen paper. IMPORTANT: The lamb is safe to eat when the outside is browned.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil if the pan is dry. Once hot, add the onion and tomatoes and cook until softened, 6-8 mins. Add a pinch of sugar (if you have any), then add the lamb back to the pan and stir through until piping hot, 1 min. Remove from the heat. Meanwhile, in a bowl, mix the remaining yoghurt with half the mint. Season with salt and pepper, then set the mint yoghurt aside.
A few mins before you are ready to serve, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins. When everything is ready, divide the naans between your plates and top with the lamb and roasted peppers. Drizzle over the yoghurt sauce, then sprinkle over the remaining mint to finish. Serve the wedges alongside. Enjoy!
