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How to make Indian platter

Yield = 6
Prep time: 0:25
Cook time: 1:00
Total time: 1:25

Ingredients

  • 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 Tamar Valley Greek Style Yoghurt
  • 2 tablespoons lemon juice
  • 1/3 cup chopped fresh coriander leaves
  • 3 tomatoes, deseeded, finely chopped
  • 1 Lebanese cucumber, deseeded, finely chopped

Method

  • Step 1 Preheat oven to 200°C. Combine lamb and tandoori paste in a ceramic bowl. Cover and refrigerate for 30 minutes, if time permits.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 Arrange lamb, naan, chutney mixture and tomato mixture on a large platter. Serve.