Tandoori lamb skewers with crunchy slaw & raita

Ingredients

·         4 tbsp fat-free Greek yogurt

·         1 tbsp tandoori paste

·         175g leg of lamb

 steak, all visible fat removed, cubed

·         small bunch coriander, chopped

·         2 wholemeal chapatis

For the slaw

·         1 carrot, peeled and sliced into strips with a peeler

·         ¼ white cabbage, shredded

·         1 red onion, sliced

·         juice 1 lime

·         2 tsp olive oil

·         1 tsp mustard seeds

Method

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.    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.