#WFD – Tandoori Lamb Pitas with Minted Yoghurt

POLOKWANE – Tandoori chicken is chicken dish prepared by roasting meat marinated in yoghurt and spices in a tandoor, a cylindrical clay oven.

It is a popular dish originating from the Indian subcontinent, and has become sought-after in other parts of the world.

What’s for Dinner says mint and lime combine with yoghurt to add a fresh flavour to these delicious lamb pitas.

Ingredients

• 300g brinjals, cubed
• 350g sweet potato chunks
• 200g green beans
• 15ml oil
• 300g lamb, cubed
• 15ml tandoori paste
• 180ml plain yoghurt
• 1 x KNORR Country Hot Pot Dry Cook-In-Sauce
• 30ml fresh mint leaves, chopped
• 15ml lime juice
• 100g assorted lettuce leaves
• 1 cucumber, finely sliced
• 4 pita breads, wholewheat

Method

• Place brinjals, sweet potato chunks and green beans into a roasting dish and drizzle with oil.
• Roast for 30-40 min until soft and tender.
• Combine lamb, tandoori paste, and 60 ml yogurt in a bowl and refrigerate for 10 min.
• Heat a non-stick frying pan, add lamb cubes and brown.
• Add contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and 300 ml cold water and cook for 25 min until thick and saucy.
• Remove from the heat.
• Blend the remaining yoghurt, mint and lime juice.
• Place lettuce leaves and cucumber into the pita pockets and fill with lamb cubes.
• Drizzle with fresh yoghurt dressing and serve with roasted vegetables.

raeesak@nmgroup.co.za