Lamb fillet with cucumber and kalonji pickle salad and naan bread
- Published: 30 Nov 13
- Updated: 18 Mar 24
This simple lamb fillet recipe is kept light with a refreshing salad of mint and cucumber on the side.
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Serves 4
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Ready in 40 minutes
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Ingredients
- 1 large cucumber, very thinly sliced
- 2 shallots, very thinly sliced
- The juice of 1 lemon
- 2 tsp kalonji seeds (also called nigella seeds)
- 75g pomegranate seeds
- 2 tbsp chopped fresh mint leaves
- 400g lamb fillet
- 2 tandoori naan breads
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Method
- Add the sliced sliced the cucumber and shallots to a bowl, squeeze over the lemon, then toss through the kalonji seeds. Cover and leave for 30 minutes, then stir through the pomegranate seeds and mint.
- Slice the lamb fillet into strips, drizzle with olive oil and season well. Heat a griddle until smoking, then fry the lamb for 3 minutes, turning, until golden all over.
- Lightly toast the naan breads, then slice each into strips. Serve the lamb with the cucumber salad and toasted naan strips.
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- Recipe from December 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 387kcals
- Fat
- 15.4g (5.3g saturated)
- Protein
- 26.2g
- Carbohydrates
- 33.5g (5.3g sugars)
- Fibre
- 1.9g
- Salt
- 0.7g
delicious. tips
This dish is also great with a dollop of Greek yogurt and some mango chutney.
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