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Quick Tandoori Lamb and Coconut Salad Quick Tandoori Lamb and Coconut Salad

Quick Tandoori Lamb and Coconut Salad

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Preparation: 10 mins  (plus 30 mins marination)
Cooking: 10 mins
  • 4 lamb leg steaks, trimmed and cut each steak in three
  • 2 tablespoons Tandoori paste
  • 1 tablespoon honey
  • 2 tablespoons natural yogurt
  • Zest and juice of 1 lime
  • Salt and freshly milled black pepper
  • 1 teaspoon olive oil, for brushing

For the pickled radishes

  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 8 radishes, thinly sliced

For the dressing

  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Juice of 1 lemon

To serve

  • 1 large romaine lettuce, cored and shredded
  • 1 cucumber, cut into chunks
  • 20g coconut shavings, toasted
  • A small handful of fresh coriander leaves
  • 20g fresh pomegranate seeds
  • 4 mini naan breads, warmed
  • In a large shallow dish, mix Tandoori paste, honey, yogurt, lime zest and juice and seasoning together. Add the lamb and marinate for 30 minutes.
  • To prepare the pickled radishes, place the vinegar, sugar and seasoning into a bowl and stir until the sugar dissolves. Add the radishes, mix and set aside for 15 minutes to pickle.
  • To prepare the dressing, in a small bowl, whisk all the ingredients together.
  • Preheat a griddle pan to high and brush with the oil. Remove the lamb from the marinade (discard the excess marinade) and cook for 2-3 minutes on either side. Transfer to a plate to rest and keep warm.
  • Meanwhile, to serve, remove the radishes from the pickling liquor.  Arrange the lettuce, cucumber, coconut shavings, pickled radishes, pomegranate seeds and herbs onto a shallow plate.
  • Top with lamb, drizzle over the dressing and serve with the naan bread.

Recommend this recipe