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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.

Feeds
4People
Difficulty
easy

Ingredients

ungrouped
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 fresh mint leaves, chopped
15 ml lime juice
100 g assorted lettuce leaves
1 cucumber, finely sliced
4 pitta breads, wholewheat

Preparation method

ungrouped
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.

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