Serves: 4
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.
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
For the naan tostadas
- 4 small garlic naan breads
- 1 tbsp garlic oil
To serve
- 2 tbsp pickled red onions
- 2 tbsp natural greek yogurt
- 2 tbsp mango chutney
- 1 red chilli
- a handful of mint leaves
