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 - Moycullen - Kavanagh's
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 & Pepper, to season
Salt & Pepper, to season
Directions
- 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
Shop Ingredients
Makes 4 servings
Fitzgeralds Large Garlic and Coriander Naan Breads 2 Pack (260 g)
€2.49€9.58/kg
Not Available
SuperValu Loose Aubergines (1 Piece)
€0.89
SuperValu Rocket (60 g)
€1.00€16.67/kg
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
SuperValu Pomergranate Seeds (100 g)
€2.50€25.00/kg
Zorba Classic Hummus (170 g)
€1.00€5.88/kg
SuperValu Signature Tastes Spiced Mango Chutney (300 g)
2 for €3
€1.99€6.63/kg
SuperValu Fresh Mint (20 g)
€1.19€59.50/kg
SuperValu Cucumber (1 Piece)
€0.85
SuperValu Fresh Coriander (25 g)
€1.19€47.60/kg
Total 0% Greek Yogurt (150 g)
€1.79€11.93/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
Sunita Light Tahini Sesame Seed Spread (280 g)
€3.99€14.25/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Directions
- 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.