Jess's Indian Inspired Lamb Naan
"This recipe is such a slayer! It’s full of flavour and you can also serve it with fragrant rice and garlicky yogurt. Perfect for using up leftover lamb. By Jess Murphy.
4 people
35 minutes
5 minutes
Ingredients
- 2 - Aubergine cubed and seasoned
- 0.5 - Cucumber sliced
- 30 g Fresh Coriander
- 30 g Fresh Mint
- 300 g Lamb Chops
- 1 - Leftover Lamb thinly sliced
- 1 pack Naan Bread garlic flavored, cut in half
- 1 pack Pomegranate Seeds
- 1 large Red Onion thinly sliced
- 1 pack Rocket
- 1 tub SuperValu Hummus
- 3 tbsp SuperValu Signature Tastes Mango Chutney 300g
For the yogurt sauce:
-
2
cloves
Garlic
crushed
-
1
-
Lemon
juice & zest
-
1
-
Salt & Black Pepper
-
100
g
SuperValu Greek Style Yogurt
-
30
g
Tahini
Method
1. Preheat your oven to 180°C.
2. Roast your seasoned, cubed aubergine for 35 mins or until crispy golden brown.
3. Combine ingredients to make yogurt sauce.
4. Toast the naan bread and spread with hummus, add your salad ingredients and dot your leftover lamb on top with lovely dollops of mango chutney and your zesty yogurt sauce.
