Tandoori lamb skewers with crunchy slaw & raita

• fat-free Greek yogurt↗4 tbsp tbsp
• tandoori paste↗1 tbsp tbsp
• leg of lamb↗175g g

  steak, all visible fat removed, cubed

• small bunch coriander

  chopped

• wholemeal chapatis↗2
• carrot↗1

  peeled and sliced into strips with a peeler

• white cabbage↗¼

  shredded

• red onion↗1

  sliced

• juice 1 lime
• olive oil↗2 tsp tsp
• mustard seeds1 tsp tsp

Step-by-step instructions

1. 1

   In a medium bowl, combine 2 tbsp of yogurt with the tandoori paste. Add lamb, mixing to coat all the pieces. Make raita with the remaining yogurt, 1 tbsp of the chopped coriander and some seasoning, then set aside. For the slaw, mix together all of the vegetables and the remaining coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.

2. 2

   Heat the grill to high. Divide the lamb between 4 skewers, grill for 3-4 mins each side, until lightly charred and cooked through. Serve with the slaw, raita and warmed chapatis.