Entertaining is a breeze with this sensational yet simple platter. Just prepare, arrange, then sit back and relax as guests help themselves!
Cooking Time
Preparation Time :25 Min
Cook Time : 1 Min
Total Time : 26 Min
Ingredients
Serves :
2 (400g) lamb backstraps
1/4 cup tandoori paste
4 (260g) plain mini naan breads
1 eggwhite, lightly beaten
1 red onion, finely chopped
1 tablespoon vegetable oil
1/3 cup hot mango chutney
200g Farmers Union Greek Style Yogurt
2 tablespoons lemon juice
1/3 cup chopped fresh coriander leaves
3 tomatoes, deseeded, finely chopped
1 Lebanese cucumber, deseeded, finely chopped
Directions
Preheat oven to 200°C. Combine lamb and tandoori paste in a ceramic bowl. Cover and refrigerate for 30 minutes, if time permits.
Meanwhile, place naan on a large baking tray. Brush with eggwhite. Sprinkle with half the onion. Bake for 15 minutes or until crisp. Tear into pieces.
Heat oil in a non-stick frying pan over medium-high heat. Cook lamb for 4 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover loosely with foil. Set aside for 10 minutes. Thinly slice.
Meanwhile, combine chutney, yoghurt, 1 tablespoon lemon juice and 1 tablespoon coriander in a bowl. Combine tomatoes, cucumber, remaining lemon juice, remaining coriander and remaining onion in a separate bowl.
Arrange lamb, naan, chutney mixture and tomato mixture on a large platter. Serve.
