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  • Tandoori Lamb Chapati with Raita by Barry Horne

    Tandoori Lamb chapati with Raita

    Serves 2

    Ingredients:

    6 tandoori lamb cutlets

    1 pack of Shemin’s Chapati

    250ml Estate dairy yoghurt

    10g mint

    ½ cucumber

    1 lemon

     

    Method:

    Cook the cutlets on a BBQ or a pan for around 2-3 mins per side, leave to rest for a couple of minutes.

    To make the Raita, put the yoghurt in a bowl and finely chop the mint and add to the bow. Using a box grater on the course side, grate the cucumber and add to the bowl also. Season well with salt and pepper and a good squeeze of lemon juice.

    Warm your chapati either on the BBQ or in a dry pan for 1-2 mins per side and carve the lamb cutlets. Place in the chapati and add a good dollop of the Raita.

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