Serves = 4
- 4x 100g lamb rump steaks, visible skin and fat removed
- 2 tbsn tandoori or tikka masala paste
- 1 tbsn extra virgin olive oil
- 4 wholemeal pita or flatbreads
- 2 tomatoes, diced
- 1 red onion, remove ends and papery skin then cut in half and thinly sliced
- 1 lebanese cucumber, diced
- 1 cup Greek or natural yoghurt