Tender Lamb skewers, marinated in a creamy, spicy tikka marinade, served with home-made naan bread and cooling mint raita.
There is always the temptation on a Friday , after along tiresome week, to order a takeaway! But why bother when you can make something just as delicious, healthier and cheaper at home! Why not try my lamb tikka kebabs with nann and mint raita?
I made these last Friday, when I was craving a takeaway and this really hit the spot. It is certainly not an authentic Indian recipe, but I do think its better than the standard greasy fare from the local takeaway!
The Naan: ( Makes 7-8 Naan)
- 550g Plain White Flour
- 10g Salt
- 10g Fast Action Yeast
- 25g Sunflower Oil
- 320g Warm Water
- 2tbsp Nigella Seeds
- Dried Garlic
- Dried Coriander
The Lamb Tikka Kebabs:
- ½ an Onion
- 3 Cloves of Garlic
- 1 Chilli
- A Thumb Sized Piece of Ginger
- 2tbsp Tomato Puree
- 1tsp Ground Cumin
- 1tsp Garam Masala
- 1tbsp Coriander seed
- 3tbsp Plain Yoghurt
- 300g Lamb Leg Steaks
The Mint Raita:
- 100ml Plain Yoghurt
- 1 Large Handful of Fresh Mint
- 1 Small Handful of Fresh Coriander
- 1 Pinch of Salt
- 1 Large Pinch of Sugar
The Roasted Butternut Squash:
- 300g Diced Butternut Squash
- 1tbsp Sunflower Oil
- 1tbsp Smaoked Paprika
- 1tsp Ground Cinnamon.
Preheat the oven to 200C
The Naan Bread:
Combine all ingredients for the dough in a bowl, mix until they come together and form a rough ball of dough.
Turn out onto a work surface, and knead for 5-10 minutes, until smooth and elastic. Test the dough is ready by pressing it with your finger, it should spring back if the gluten has been worked enough.
Return to the bowl, cover with cling film, and leave to prove for 1-2 hours, until doubled in size.
After the dough has proved, turn it out onto a work surface and knock back, to remove any large air bubbles.
Weigh out 100g pieces of dough, and form into tight balls (allow 1-2 per person), leave to rest on the side for 30 minutes (meanwhile put together the marinade and get the butternut squash in the oven).
Roll out each piece of dough until thin, and stretch into circular disks. Wet the top of the naan with a little water and sprinkle over some nigella seeds, coriander and garlic. Press in with your hands.
Blend together all the ingredients for the marinade.
Slice the lamb into long thin pieces – about 2cm thick Pour the marinade over the lamb and leave to infuse for around 30 minutes.
Thread the marinated lamb onto skewers.
Heat the remaining marinade in a small pan and mix with 1-2tbsp of yogurt to make a tikka dipping sauce.
Put the lamb into a hot grill, and cook for 3-4 minutes either side, until the lamb is cooked pink and the outside has started to caramelize.
The Butternut Squash
Cut the butternut squash into small chunks.
Coat in the spices and oil.
Cook in the preheated oven for 30 minutes until cooked through and caramelised.
The Mint Raita
Blend all the ingredients for the mint raita in a small blender.
Pour into a serving dish.
Serve the lamb on a hot naan bread, with the mint raita and tikka dipping sauce drizzled on top, with a side of roasted butternut squash.