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Lamb salad naan pockets with quick tamarind chutney
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Tara Fisher
Lamb salad naan pockets with quick tamarind chutney
Recipe by Anjum Anand
Serves: 6
Prep time: 40 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
565Kcal
Fat
26gr
Saturates
8gr
Carbs
42gr
Sugars
13gr
Fibre
3gr
Protein
36gr
Salt
1.3gr
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Ingredients
- 1 boneless butterfly leg of lamb (about 745g), trimmed of excess fat and cut into small chunks
- ½ medium red onion, finely sliced
- 2 tbsp white or red wine vinegar
- 6 mini garlic and coriander naans
- 1 Little Gem lettuce, or other crunchy lettuce, leaves separated
- 2 vine tomatoes, sliced
- a handful of finely sliced cucumber
For the marinade:
- 45g piece of root ginger, peeled and finely grated
- 5 fat garlic cloves, crushed
- 5 tbsp Greek yogurt
- 3 tbsp vegetable oil
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp hot or mild chilli powder
- 2½ tbsp lemon juice
For the herb yogurt:
- 275g Greek yogurt
- ½ x 28g pack mint, leaves only, shredded
- 2 tbsp olive oil
For the quick tamarind chutney:
- 2 tsp cumin seeds
- 3 tbsp tamarind paste
- 3 tbsp caster sugar
Step by step
Get ahead
Marinate the lamb and make the tamarind chutney up to 24 hours in advance. Make the herb yogurt a few hours ahead; chill.
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Blend the marinade ingredients together with a generous teaspoon of freshly ground black pepper until smooth. Add the lamb and toss to coat. Cover and leave for as long as possible – overnight in the fridge is best. Bring back to room temperature before cooking.
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Stir together the ingredients for the herb yogurt and season with salt and lots of freshly ground black pepper; set aside. Put the sliced red onion in the vinegar with a pinch of salt and set aside to soften for at least 30 minutes. Meanwhile, put about 15 wooden skewers into a bowl of water to soak.
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To make the tamarind chutney, toast the cumin in a dry pan until aromatic, then grind in a food processor or bash to a powder with a pestle and mortar. Tip into a small nonstick pan and heat together with the remaining ingredients, 150ml of water and teaspoon each of salt and freshly ground black pepper. Cook, uncovered, until syrupy – around 5-6 minutes. Remove from the heat, taste and adjust the seasoning if necessary; it should be sweet and sharp and have enough salt to balance.
TipIf you prefer, you can use large naans and halve them.
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Light the barbecue. Season the lamb with salt, then skewer tightly, 4-5 pieces per skewer, and cook for 6-8 minutes, turning halfway, or until done to your liking. Warm the naans on the barbecue for a minute on each side.
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Split your naans to make pockets, then stuff with lettuce, tomato and cucumber slices, red onion and a tablespoon or two of the herb yogurt. Add the hot lamb and drizzle over 1-2 teaspoons of the tamarind chutney. Serve immediately.