Ready in 15 minutes, these flatbread lambs are sure to be a winner dinner
- Duration: 15 mins
- Ingredients: 8
- Cost: $5.15/ person
Ingredients
Serves = 4
- 4x 100g lamb rump steaks
- 2 tbsn tandoori or tikka masala
paste - 1 tbsn extra virgin olive oil
- 4 wholemeal pita or flatbreads
- 2 tomatoes, diced
- 1 red onion, remove ends and papery skin then cut in half and thinly sliced
- 1 Lebanese cucumber, diced
- 1 cup Greek or natural yoghurt
It’s this easy Brush the tandoori or tikka masala paste evenly over the lamb.
Heat the olive oil in a frying pan over a medium heat Add the lamb and cook for 6-7 minutes, turning it for an even cook.
Place on a plate and set aside for 3 minutes before slicing thinly Warm the pita breads in the microwave for ~15 seconds then place on plates and top with the lamb, tomato, cucumber, red onion, and yoghurt.
Tweaks
- Add fresh mint or basil to the yoghurt
- Add other fresh vegetables e.g.capsicum or rocket
Notes
- Nutrition information (per serve):
- Energy (1878kJ)
- Protein (32.7g)
- Total fat (14.3g)
- Saturated fat (3.9g)
- Carbohydrate (43.2g);
- Starch(27.9g),
- Sugars (15.3g),
- Added sugars (4.1g)
- Free sugars (6.2g)
- Dietary fibre (6.7g)
- Sodium (658mg)
- Calcium (197mg)
- Iron (6.1mg)
Allergies
- Contains: Gluten, Dairy, Sesame, Soy,Wheat, FODMAPs.
