Tandoori Lamb Cutlets

A surprisingly easy dish for the whole family to enjoy. 

Ingredients

• 
  
• 2 tbs tandoori curry paste
• 1 tbs honey
• 2 tbs plain yoghurt
• 12 French-trimmed lamb cutlets
• 700 g potato peeled cut into pieces
• 1 tbs olive oil
• 2 tsp mustard seeds
• 2 tsp curry powder
• 1 tsp garam masala
• 2 tsp ginger fresh grated
• 2 tomato seeded chopped
• 2 cup plain yoghurt *to serve
• 100 g baby spinach

• Method

  • STEP 1Combine tandoori paste, honey and yoghurt in a large glass or ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 4 hours, or overnight, if time permits, to marinate.
  • STEP 2Cook potatoes in a large saucepan of boiling salted water until tender. Drain well.
  • STEP 3Heat oil in a large frying pan over medium-high heat. Add potatoes. Cook, tossing, for 5 minutes or until potatoes are browned and start to crisp. Add mustard seeds. Cook for 1 minute or until seeds start to pop. Add curry powder, garam masala and ginger. Cook, tossing, for 1 to 2 minutes or until fragrant. Add tomato and spinach. Season with salt and pepper. Cook for 1 minute or until spinach just starts to wilt. Transfer to a bowl. Cover to keep warm.
  • STEP 4Return pan to heat, adding a little extra oil, if needed. Cook lamb for 4 or 5 minutes each side for medium, or until cooked to your liking. Serve lamb with potato mixture and extra yoghurt.

  Nutrition information

  1890 kJ Energy, 20 g Fat Total, 6 g Fat Saturated, 30 g Carbohydrate Total, 35 g Protein, 5 gDietary Fibre, 362 mg Sodium, 94 mg Cholesterol