Spicy Indian lamb naan with slaw

Name: Spicy Indian lamb naan with slaw
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: ¼ cup rogan josh curry paste; ½ cup Greek-style yoghurt, plus extra to serve; ¼ cup mango chutney, plus extra to serve; ¼ cup lime juice; 1kg boneless lamb shoulder, butterflied; 1 tbsp vegetable oil; 4 store-bought naan, toasted; 2 cups shredded red cabbage; 1 long red chilli, sliced; 1 cup mint leaves; lime wedges, to serve

Jessica Brook

May 10, 2024

Spicy Indian lamb naan with slaw: quicker than ordering takeaway.James Moffatt

easyTime:< 30 minsServes:4

Combine fresh ingredients with a few savvy shortcuts to create this satisfying lamb-topped flatbread with flavour to burn.

Ingredients

¼ cup rogan josh curry paste
½ cup Greek-style yoghurt, plus extra to serve
¼ cup mango chutney, plus extra to serve
¼ cup lime juice
1kg boneless lamb shoulder, butterflied
1 tbsp vegetable oil
4 store-bought naan, toasted
2 cups shredded red cabbage
1 long red chilli, sliced
1 cup mint leaves
lime wedges, to serve

Method

Step 1
Preheat the oven to 220C fan-forced (240C conventional). Combine the curry paste, yoghurt, chutney and lime juice in a large bowl. Add the lamb and toss well to coat. Place on a large baking tray lined with foil and set aside to marinate for 15 minutes at room temperature.
Step 2
Place the lamb in the oven and cook for 20-25 minutes, or until lightly charred and cooked through. Set it aside for 10 minutes to rest.
Step 3
Spoon the extra yoghurt over the naan breads and top with cabbage. Slice the lamb and place on top. Serve topped with chilli, mint, mango chutney and lime wedges.