This Lamb Tikka recipe was found in the July edition of Delicious magazine. As it looked so good and reading the ingredients list this really was one simple dish to make. The bonus was, I actually had all but the lamb steaks in my cupboard and fridge.
As an alternative you could use any curry paste that you have. I reckon tandoori would also be a lovely alternative.
Keeping this simple also allowed me to have a great day with the family as the kids are on their holidays and not be tied into spending an hour or so in the kitchen making meals.
This was an absolute hit with all, so will definitely be keeping this on the Brewers favourites list. Next time I will try with a different paste and maybe use a mix of yoghurt and mango chutney for the dressing.
Lamb Tikka Flatbreads
- 500 g Lamb leg steaks
- 2 tbsp. olive oil
- 4 tsp. Tikka paste I used Pataks
- 2 Garlic and Herb Flatbread I used Tesco own brand
- ½ head Iceberg lettuce roughly chopped
- 4 Tomatoes on the vine cut into medium sized dice
- 2 Red Onions thinly sliced
- 2 handfuls salad leaves I used Tesco baby leaf
- Salt and Pepper
- 200 ml natural yoghurt
- 2 tbsp. fresh mint chopped
- 1 red onion finely chopped
- cracked black pepper
- Mix the olive oil and Tikka paste in a bowl and then add the lamb steaks, cover and set to the side for 30 minutes to marinade.
- Mix the yoghurt, ¾ of the mint and red onion in a bowl, cover and put in the fridge until service.
- Mix all of the salad together in a bowl, cover and place in the fridge until service.
- After 25 minutes pre-heat the oven to 160ºC and place the flatbread in to warm through, about 6-7 minutes.
- Pre-heat a frying pan to a medium to high heat and then fry the lamb steaks for about 3 minutes either side. Once cooked leave to rest on a chopping board for two minutes and take the flat bread out of the oven.
- To serve, place half of the flat bread onto a plate and top with the salad mix. Cut the lamb steaks into bite sized pieces and split between the four plates atop the flat bread and salad. Drizzle with the yoghurt dressing and remaining chopped mint.