150 ml Greek-style yogurt
1 onion, finely chopped
25 g fresh ginger, peeled and finely chopped
2 small green chillies, deseeded and finely chopped
1/2 x 20 g pack coriander, roughly chopped
6 large mint leaves, finely chopped
1/2 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp garam masala
400 g lamb neck fillets, cut into 2 cm dice
1 tbsp corn oil
1/4 cucumber, cut into 1 cm cubes
1/4 red onion, sliced
200 g tomatoes, deseeded and cubed
1/2 x 20 g pack coriander, roughly chopped
6 tbsp Be Good to Yourself natural fromage frais
2 tbsp paprika
1 pack chapatis
1 onion, finely chopped
25 g fresh ginger, peeled and finely chopped
2 small green chillies, deseeded and finely chopped
1/2 x 20 g pack coriander, roughly chopped
6 large mint leaves, finely chopped
1/2 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp garam masala
400 g lamb neck fillets, cut into 2 cm dice
1 tbsp corn oil
1/4 cucumber, cut into 1 cm cubes
1/4 red onion, sliced
200 g tomatoes, deseeded and cubed
1/2 x 20 g pack coriander, roughly chopped
6 tbsp Be Good to Yourself natural fromage frais
2 tbsp paprika
1 pack chapatis
method
1. To make the marinade, combine the marinade ingredients and stir in the cubes of lamb, ensuring even coverage. Cover, place in the refrigerator and leave to marinate for 30-60 minutes.
2. Heat the oil in a large frying pan and seal the cubes of lamb on all sides, reduce to a medium heat and cook slowly for 20 minutes.
3. To make the chapatis, mix the cucumber, onion, tomatoes and coriander together, place in a small bowl, cover and leave to stand for the flavours to develop.
4. Mix the fromage frais with the paprika and serve in another small dish.
5. Warm the chapatis through either in the oven or microwave. Fill with cubes of lamb, top with the cucumber and tomato mixture, and finish with a spoonful of spiced fromage frais
2. Heat the oil in a large frying pan and seal the cubes of lamb on all sides, reduce to a medium heat and cook slowly for 20 minutes.
3. To make the chapatis, mix the cucumber, onion, tomatoes and coriander together, place in a small bowl, cover and leave to stand for the flavours to develop.
4. Mix the fromage frais with the paprika and serve in another small dish.
5. Warm the chapatis through either in the oven or microwave. Fill with cubes of lamb, top with the cucumber and tomato mixture, and finish with a spoonful of spiced fromage frais
serving amount
serves: 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
