Tandoori Lamb with Raita and Yoghurt Flatbread

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The Living Room Ep 5 Recipe: Tandoori Lamb with Yoghurt Bread
The Living Room Ep 5 Recipe: Tandoori Lamb with Yoghurt Bread
You're watching The Living Room Ep 5 Recipe: Tandoori Lamb with Yoghurt Bread Feeling inspired after visiting a farm in Timboon, Victoria, Miguel shows us how to make Tandoori Lamb with Yoghurt Bread

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Feeling inspired after visiting a farm in Timboon, Victoria, Miguel shows us how to make Tandoori Lamb with Yoghurt Bread
Air Date: 09 Mar 2018

For a creative and delicious lamb-based dish, try this Tandoori Lamb with Raita and Yoghurt Flatbread

Recipe by: Miguel Maestre

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

Tandoori Lamb and Zucchini:

Cucumber Raita:

Yoghurt Flatbread:

To serve:

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Method

  1. Preheat BBQ to high
  2. Mix the tandoori paste and yoghurt in a large bowl to combine. Season.
  3. Add lamb, turning to coat. Add slices of zucchini to the marinade. Set aside to marinate whilst you prepare the bread and raita.
  4. To make the raita, grate the cucumber into a bowl, season with cumin, salt and add olive oil. Stir to combine.
  5. Add the yoghurt, stirring until it comes together like a thick sauce (this is called emulsification).
  6. Fold the mint leaves through the raita. Set aside.
  7. In a large bowl mix the self-raising flour, Greek yoghurt and salt together until combined. Knead it into a smooth dough until the mixture starts to come away from the bowl.
  8. Divide dough into four portions. Roll each into 25cm rounds.
  9. Remove lamb from marinade. Cook on preheated BBQ hotplate for 3 minutes on each side for medium or until cooked to your liking. Set aside to rest.
  10. Brush both sides of the yoghurt bread with olive oil and sprinkle with salt. Cook breads on the BBQ hotplate, for about 2 minutes on each side, or until golden brown. Baste with olive oil whilst they cook.
  11. Whilst the bread is cooking, grill the zucchini slices.
  12. To serve, slice and divide the rested lamb into four portions. Place each portion in the centre of the warm yoghurt bread. Top with grilled
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