260g (Sainsbury’s) New Zealand Lamb neck fillet cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala
1 cm ginger, peeled & grated
1tsp chilli powder
1tsp sea salt
2tbsp lemon juice (ss)(sff)
Fresh coriander, roughly chopped
*1 cup of rice, cooked as per the package
* Handful of frozen peas (ss)(ff)
Place the cut lamb in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate overnight for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lay across the dish, cook for 15-20 mins, or to your liking. Sprinkle roughly chopped coriander if you like it!
*If you want it with rice & peas then cook it to be ready when the Tandoori is cooked.
Serve on a bed of rice & peas & a side salad.
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