Serves 3-4

450g lamb steak cut into chunks
200g fat free natural yogurt
6 tbsp tomato purée
4 tbsp tandoori curry powder
1 tsp lazy ginger or a 1cm piece grated
1/2 tsp chilli powder
3 tsp sea salt
3 tbsp lemon juice
Small handful fresh chopped coriander

Place lamb into a dish in single layer.
In another dish mic together yogurt, purée, curry powder, ginger, chilli powder, 2 tsp sea salt and lemon juice.
Pour over lamb and rub into the chunks. Cover and marinate in fridge overnight or minimum of 4 hrs.

Preheat oven gas7 (220) . Bake on skewers , or loose until cooked to your liking.

Serve with salad, ww pitta (1b ) and Sw fries/ potato cubes