Lamb Madras Tostadas

Name: Lamb Madras Tostadas
Prep time: 5 min
Cook time: 15 min
Ingredients: 4 Northern Ireland Farm Quality Assured Lamb Leg Steaks; 400 ml coconut milk; 1-2 tbsp medium curry powder; 1 garlic clove; 1 inch piece of ginger; 2 tbsp tomato puree; 1 tbsp honey; 4 small garlic naan breads; 1 tbsp garlic oil; 2 tbsp pickled red onions; 2 tbsp natural greek yogurt; 2 tbsp mango chutney; 1 red chilli; a handful of mint leaves

Prep: 5

Cook: 15

Serves:

Cook Using:

Method

Heat the oil in a large frying pan and fry the lamb strips for 2 - 3 minutes until golden. Remove and set aside.
Pour the coconut milk into the frying pan and stir in the curry powder, garlic, ginger, tomato puree and honey. Bring to a boil, reduce the temperature and simmer for 5 minutes until thick. Return the lamb to the pan and coat in the sauce.
Meanwhile preheat a grill. Brush the Naan bread with garlic oil and toast on both sides until crisp.
Arrange the tostadas onto serving plates and top with Lamb Madras, pickled red onions, a dollop of yoghurt and mango chutney. Sprinkle with chilli and coriander before serving.

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