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How to make Tandoori lamb cutlets with potato and cucumber salad

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 155g (1/2 cup) tandoori paste
  • 2 x 125g low-fat yoghurt
  • 8 (about 540g) lamb cutlets
  • 8 (about 500g) small coliban (chat) potatoes, halved, cut into wedges
  • 1 Lebanese cucumber, ends trimmed, thinly sliced using a vegetable peeler
  • 2 tablespoons coarsely chopped fresh coriander
  • Fresh coriander leaves, to garnish

Method

  • Step 1 Preheat grill on high. Combine the tandoori paste and half the yoghurt in a shallow glass or ceramic dish. Add the lamb and turn to coat. Set aside for 10 minutes to develop the flavours.
  • Step 2 Meanwhile, cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Refresh under cold running water. Drain well. Place the potato in a large bowl with the remaining yoghurt, cucumber and coriander, and gently toss until just combined.
  • Step 3 Place lamb on a baking tray. Cook under preheated grill for 4 minutes each side for medium or until cooked to your liking.
  • Step 4 Divide lamb and potato & cucumber salad among serving plates. Garnish with coriander leaves.