• 250g Onken Natural Yogurt
  • Whole leg of lamb
  • 4 teaspoons tikka paste
  • 10 whole red chillies
  • 1 garlic clove
  • 1 bunch rosemary, broken into small sprigs
  • 1 tablespoon olive oil
  • 6 pitta breads
  • 1 red cabbage, finely shredded
  • 1 bunch coriander, chopped roughly
  • 1 jar mango chutney
  • Salt and pepper, to season


  1. 1 Pre-heat the oven to 200°C, fan 180°C, gas mark 6.
  2. 2 Using a small knife, pierce the meat throughout, inserting a whole chilli, a clove of garlic and a piece of rosemary in each incision.
  3. 3 Gently rub the oil all over the leg and place to one side.
  4. 4 Mix the yogurt with the tikka paste until smooth. Using half the mix, evenly coat the leg.
  5. 5 Place the lamb in the oven and roast for 1 hour. During cooking, spoon a little more yogurt mix over the leg and joint to keep moist.
  6. 6 After one hour, cover the leg in foil and continue to roast for another 30 minutes.
  7. 7 Once cooked, remove from the oven and leave to rest. The lamb is done when the juices run clear.
  8. 8 Mix the shredded cabbage with seasoning, oil and coriander.
  9. 9 Slit open the pitta breads and warm briefly in a toaster. Stuff with the cabbage mix, a spoonful of chutney and slices of lamb.
  10. 10 Top with a dollop of leftover yogurt mixture and a sprinkling of coriander.
  11. 11 *All information included in this recipe has been provided by Onken.

Nutritional Details

Each serving provides
  • Energy 2650kj 633kcal 32%
  • Fat 22.0g 31%
  • Saturates 8.0g 40%
  • Sugars 18.0g 20%
  • Salt 1.3g 22%

% of the Reference Intakes

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