I really liked this recipe, I am a bit of a sucker for lamb and anything curry related so it’s right up my alley. Hope you enjoy it.
7 1/2 points value per serving
Serves 2
Ingredients
350g (12 oz) lean leg of lamb, cubed
1 pepper cut into large chunks
2 teaspoons tandoori curry powder
1 garlic clove, crushed
1 onion, cut into wedges
To serve
2 pitta breads
10 mint leaves, shredded
2 cm (3/4 inch) piece cucumber, peeled and diced
2 tablespoons 0% fat Greek yogurt
Method
1. Place the lamb in a non metallic bowl. Mix together the tandoori powder, yoghut and garlic and pour over the lamb. Stir well and set aside to marinade at room temperature for 20 minutes.
2. Preheat the grill to medium. Thread the lamb, onion and pepper on to skewers, brushing over any excess yoghurt mixture. Grill for 12-15 minutes until beginning to char.
3. To serve, warm the pitta breads under the grill. Mix together the mint, cucumber and yoghurt. Split the pittas. Remove the meat, onions and peppers from the skewers, stuffing them into pittas. Serve with the yoghurt mixture.
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