Spicy Indian lamb naan with slaw
Combine fresh ingredients with a few savvy shortcuts to create this satisfying lamb-topped flatbread with flavour to burn.
Ingredients
¼ cup rogan josh curry paste
½ cup Greek-style yoghurt, plus extra to serve
¼ cup mango chutney, plus extra to serve
¼ cup lime juice
1kg boneless lamb shoulder, butterflied
1 tbsp vegetable oil
4 store-bought naan, toasted
2 cups shredded red cabbage
1 long red chilli, sliced
1 cup mint leaves
lime wedges, to serve
Method
Step 1
Preheat the oven to 220C fan-forced (240C conventional). Combine the curry paste, yoghurt, chutney and lime juice in a large bowl. Add the lamb and toss well to coat. Place on a large baking tray lined with foil and set aside to marinate for 15 minutes at room temperature.
Step 2
Place the lamb in the oven and cook for 20-25 minutes, or until lightly charred and cooked through. Set it aside for 10 minutes to rest.
Step 3
Spoon the extra yoghurt over the naan breads and top with cabbage. Slice the lamb and place on top. Serve topped with chilli, mint, mango chutney and lime wedges.
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- Fakeaway
- Lamb
- Bread
- Cabbage
- Nut-free
- Egg-free
- Indian
- Barbecue
- Meat
- Main course
- Summer barbecue
- Family meals
- Midweek dinner
- Kid-friendly
- Quick & easy
Jessica Brook is a recipe writer.From our partners
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