Brought to you by Lamb and Mutton SA
|2 tbsp||tikka masala curry paste|
|1 tbsp||olive oil|
|4||lamb steaks — cut into strips|
|1/2||red onion — thinly sliced and soaked in 3 tbsp red wine vinegar|
|1 handful||rosa tomatoes — quartered|
|butter — optional|
|1 hanful||fresh mint — to serve|
|1 tsp||ground cumin|
|1 cup||double cream plain yoghurt|
|1 tbsp||fresh lemon juice|
|salt and black pepper — season to taste|
Mix the olive oil and curry paste together. Brush the curry paste mixture over the lamb and allow to marinate.
Make the cumin yoghurt sauce by mixing the sauce ingredients together. Set aside.
Heat oil in a large frying pan over a medium heat. Fry the lamb for a minute or two, or until cooked to your liking.
Heat the naan bread in a clean pan with butter.
To serve, dollop some of the yoghurt sauce on each naan bread, top with lamb, followed by tomato, red onion and mint.
For a final finish drizzle with some more yoghurt and enjoy while hot.