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Marinate the lamb in the Tandoori paste, then char grill to med/rare, reserve
Peel, scoop out the seed and grate the cucumber, salt a little and reserve for 15 mins in the fridge
Chop the garlic and also the mint
Squeeze out the excess water of the cucumber, add the garlic, the mint and the yoghurt, mix well, add the lemon juice and season with salt & pepper
Mix all ingredients together, to be marinated a day in advance or more
*See Gary Mehigan's Chilli & Garlic Foccacia recipe.
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