Sharing Plate | Mash Direct

What you need

Ingredients:

1 pack of Mash Direct Curry Chips
2 boneless lamb leg steaks
1 tablespoon Greek natural yogurt
1 tablespoon tikka paste
Freshly milled salt and pepper
1 teaspoon olive oil
For the curry dip
100g Greek natural yogurt
2 teaspoons curry powder
1 teaspoon apple cider vinegar
1 tablespoon honey
To serve
2 mini garlic naan breads, warmed
2 tablespoons hot mango chutney
60g cherry tomatoes
4 baby cucumbers cut in half
Pomegranate seeds to decorate

Recipe method

Place the lamb into a shallow dish with yogurt and tikka paste. Mix well, season, cover and marinate for 30 minutes.

Preheat oven to 200°C (Fan 180oC) Gas mark 6.

Arrange Mash Direct Curry Chips onto an oven tray and cook as per packet instructions.

Heat oil in a non-stick frying pan over high heat.

Remove lamb from the marinade and cook for 2 minutes on each side. Remove to a plate. Cover loosely with foil and set aside for a few minutes before slicing.

For the curry dip
In a mixing bowl, mix yogurt, curry powder, vinegar, and honey together. Season and spoon into a serving bowl.

To serve
Arrange Chips into a bowl and serve with sliced lamb, curry dip, warm naan bread, mango chutney, tomatoes, and cucumbers. Sprinkle with pomegranate seeds to decorate.

Make it a meal.

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