• 1 boneless butterfly leg of lamb (about 745g), trimmed of excess fat and cut into small chunks
  • 0.5 medium red onion, finely sliced
  • 2 tbsp white or red wine vinegar
  • 6 mini garlic coriander naans
  • 1 Little Gem lettuce
  • 2 vine tomatoes, sliced
  • 1 handful of finely sliced cucumber

For the marinade:

  • 45 g 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
  • 2.5 tbsp lemon juice

For the herb yogurt:

  • 275 g Greek yogurt
  • 14 g 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.


    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.

Nutritional Details

Each serving provides
  • Energy 2462kj 588kcal 29%
  • Fat 32.1g 46%
  • Saturates 11.4g 57%
  • Sugars 16.4g 18%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

40.9g carbohydrate 3.2g fibre 32.2g protein

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