• 300 Gram Brinjals, cubed
• 350 Gram Sweet potato chunks
• 200 Gram Green beans
• 15 Millilitre Oil
• 300 Gram Lamb, cubed
• 15 Millilitre Tandoori paste
• 180 Millilitre Plain yoghurt
• 30 Millilitre Chopped fresh mint leaves
• 15 Millilitre Lime juice
• 100 Gram Assorted lettuce leaves
• 1 Cucumber, finely sliced
• 4 Wholewheat pita breads
1 Place brinjals, sweet potato chunks and green beans into a roasting dish and drizzle with 15 ml oil.
2 Roast for 30-40 min until soft and tender.
3 Combine lamb, tandoori paste, and 60 ml yogurt in a bowl and refrigerate for 10 min.
4 Heat a non-stick frying pan, add lamb cubes and brown.
5 Add Knorr Fresh Ideas Country Hot Pot sachet contents and 300 ml cold water and cook for 25 min until thick and saucy.
6 Remove from the heat.
7 Blend the remaining yoghurt, mint and lime juice.
8 Place lettuce leaves and cucumber into the pita pockets and fill with lamb cubes.
9 Drizzle with fresh yoghurt dressing and serve with roasted vegetables.
