Tandoori Lamb Pitas with Minted Yoghurt

Tandoori Lamb Pitas with Minted Yoghurt

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Mint and lime combine with yoghurt to add a fresh flavour to these delicious lamb pitas.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time40 minutes


  • 300 g Brinjals, cubed
  • 350 g Sweet potato chunks
  • 200 g Green beans
  • 15 ml oil
  • 300 g Lamb, cubed
  • 15 ml Tandoori paste
  • 180 ml Plain yoghurt
  • 1 sachet KNORR Country Hot Pot Dry Cook-in-Sauce
  • 30 ml Chopped fresh mint leaves
  • 15 ml Lime juice
  • 100 g Assorted lettuce leaves
  • 1 Cucumber, finely sliced
  • 4 Wholewheat pita breads


  • Place brinjals, sweet potato chunks and green beans into a roasting dish and drizzle with oil.
  • Roast for 30-40 min until soft and tender.
  • Combine lamb, tandoori paste, and 60 ml yogurt in a bowl and refrigerate for 10 min.
  • Heat a non-stick frying pan, add lamb cubes and brown.
  • Add contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and 300 ml cold water and cook for 25 min until thick and saucy.
  • Remove from the heat. Blend the remaining yoghurt, mint and lime juice.
  • Place lettuce leaves and cucumber into the pita pockets and fill with lamb cubes.
  • Drizzle with fresh yoghurt dressing and serve with roasted vegetables.