Spicy Indian lamb naan with slaw
Combine fresh ingredients with a few savvy shortcuts to create this satisfying lamb-topped flatbread with flavour to burn.
Ingredients
¼ cup rogan josh curry paste
½ cup Greek-style yoghurt, plus extra to serve
¼ cup mango chutney, plus extra to serve
¼ cup lime juice
1kg boneless lamb shoulder, butterflied
1 tbsp vegetable oil
4 store-bought naan, toasted
2 cups shredded red cabbage
1 long red chilli, sliced
1 cup mint leaves
lime wedges, to serve
Method
Step 1
Preheat the oven to 220C fan-forced (240C conventional). Combine the curry paste, yoghurt, chutney and lime juice in a large bowl. Add the lamb and toss well to coat. Place on a large baking tray lined with foil and set aside to marinate for 15 minutes at room temperature.
Step 2
Place the lamb in the oven and cook for 20-25 minutes, or until lightly charred and cooked through. Set it aside for 10 minutes to rest.
Step 3
Spoon the extra yoghurt over the naan breads and top with cabbage. Slice the lamb and place on top. Serve topped with chilli, mint, mango chutney and lime wedges.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Fakeaway
- Lamb
- Bread
- Cabbage
- Nut-free
- Egg-free
- Indian
- Barbecue
- Meat
- Main course
- Summer barbecue
- Family meals
- Midweek dinner
- Kid-friendly
- Quick & easy
Jessica Brook is a recipe writer.
