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    Spiced Lamb Naan Breads with Saffron Yogurt

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      Spiced Lamb Naan Breads with Saffron Yogurt

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    Spiced Lamb Naan Breads with Saffron Yogurt

    This exotically spiced dish uses naan bread for convenience, to make an adventurous supper that’s ready in half an hour.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • Large pinch saffron threads
    • 2 Loyd Grossman Tandoori Naan Breads
    • 250g Waitrose British Ground Lamb
    • ½ small onion, finely chopped
    • 1 large classic vine tomato, deseeded and chopped
    • 2 tbsp pine nuts
    • ¼ tsp ground allspice
    • 100ml 0% fat Greek yogurt
    • To serve
    • Fresh parsley, roughly chopped
    • Lemon wedges


    1. Preheat the oven to 200°C, gas mark 6. Place the saffron threads in a small bowl and cover with 1 tablespoon warm water. Set aside to infuse.
    2. Place the naan bread on a large baking sheet. Mix the lamb, onion, tomato, pine nuts and allspice together in a large bowl and season. Spread the meat mixture evenly over each naan bread, taking it to the edges. Cook in the oven for 20 minutes, or until the lamb is cooked and there is no pink meat.
    3. Pour the yogurt over the infused saffron and water, stir and season. Add enough water to make a spoonable consistency.
    4. Place the warm naan on plates and drizzle with the saffron yogurt and chopped parsley. Serve with lemon wedges and Waitrose Wild Rocket and Chard Salad.

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    Cook's tips

    When in season, use succulent Waitrose Welsh Ground Lamb. The meat topping and saffron yogurt can be prepared a few hours in advance and chilled.


    For a tasty alternative to saffron, try flavouring the yogurt with chopped herbs, lemon zest and crushed garlic or chilli powder.

    Drinks recommendation

    Smooth, satisfying blonde beer has a distinctive fruity hop aroma and soft malt flavours.


    Average user rating

    4 stars