Indian Inspired Lamb Nann
This recipe is such a slayer! It’s full of flavour and
you can also serve it with fragrant rice and garlicky
yogurt. Perfect for using up leftover lamb.
Jess Murphy
Jess Murphy
Recipe - SuperValu Online
Indian Inspired Lamb Nann
Prep Time4 Minutes
Servings4
Cook Time35 Minutes
0Ingredients
1 Pack garlic naan bread, cut in half
300g Leftover roasted lamb, thinly sliced
2 Aubergines, cubed and seasoned
1 Bag of rocket
1 Large red onion, thinly sliced
1 Pack pomegranate seeds
1 Tub hummus
3 tbsp SuperValu Signature Tastes Spiced Mango Chutney
30g Fresh mint
½ Cucumber, sliced
30g Fresh coriander
100g Greek yogurt
2 Garlic cloves, crushed
1 Lemon, juice & zest
30g Light tahini
Salt, to season
Pepper, to season
Directions
Ingredients
- 1 Pack garlic naan bread, cut in half
- 300g Leftover roasted lamb, thinly sliced
- 2 Aubergines, cubed and seasoned
- 1 Bag of rocket
- 1 Large red onion, thinly sliced
- 1 Pack pomegranate seeds
- 1 Tub hummus
- 3 tbsp SuperValu Signature Tastes Spiced Mango Chutney
- 30g Fresh mint
- ½ Cucumber, sliced
- 30g Fresh coriander
- 100g Greek yogurt
- 2 Garlic cloves, crushed
- 1 Lemon, juice & zest
- 30g Light tahini
- Salt & Pepper, to season
Method
- Preheat your oven to 180°C.
- Roast your seasoned, cubed aubergine for 35 mins or until crispy golden brown.
- Combine ingredients to make yogurt sauce.
- Toast the naan bread and spread with hummus, add your salad ingredients, and dot your leftover lamb on top with lovely dollops of mango chutney and your zesty yogurt sauce.
4 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Recipe
Ingredients
- 1 Pack garlic naan bread, cut in half
- 300g Leftover roasted lamb, thinly sliced
- 2 Aubergines, cubed and seasoned
- 1 Bag of rocket
- 1 Large red onion, thinly sliced
- 1 Pack pomegranate seeds
- 1 Tub hummus
- 3 tbsp SuperValu Signature Tastes Spiced Mango Chutney
- 30g Fresh mint
- ½ Cucumber, sliced
- 30g Fresh coriander
- 100g Greek yogurt
- 2 Garlic cloves, crushed
- 1 Lemon, juice & zest
- 30g Light tahini
- Salt & Pepper, to season
Method
- Preheat your oven to 180°C.
- Roast your seasoned, cubed aubergine for 35 mins or until crispy golden brown.
- Combine ingredients to make yogurt sauce.
- Toast the naan bread and spread with hummus, add your salad ingredients, and dot your leftover lamb on top with lovely dollops of mango chutney and your zesty yogurt sauce.
