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Lamb Tikka Flatbreads

Simple yet satisfying Lamb Tikka with garlic flatbread and mint yoghurt dressing.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 people


  • 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

Yoghurt Dressing

  • 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.