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Tandoori lamb cutlets with bombay potatoes
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Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
37 minutes
Effortless and imaginative, this recipe is perfect for a relaxed weeknight meal.
Ingredients:
  • 49.60 gm gluten-free tandoori paste
  • 28.60 gm honey
  • 40.00 ml natural yoghurt, plus extra to serve
  • 12 French-trimmed lamb cutlets
  • 700g chat potatoes, quartered
  • 60ml sunflower oil
  • 2 tsp black mustard seeds
  • 5.00 gm gluten-free mild curry powder (we used Keen’s Traditional Curry Powder)
  • 1 tsp garam masala (Indian spice mix)
  • 2 tsp grated fresh ginger
  • 2 tomatoes, seeds removed, cut into thin wedges
  • 100g baby spinach leaves
  • Mango chutney, to serve
Instructions:
  • Combine the tandoori paste, honey, and yogurt in a large dish, then add the lamb, ensuring it is well coated. Let it marinate while you work on the potatoes.
  • Boil potatoes in salted water until tender. Heat oil in a large frypan. Add mustard seeds and cook until they start to pop. Stir in spices, ginger, and potatoes, cook until potatoes start to crisp. Add tomato and spinach, cook until spinach wilts. Serve warm.
  • Heat the remaining oil in a chargrill or frypan over medium-high heat and sear the lamb for 2 minutes on each side until perfectly charred and cooked to a juicy pink center.
  • Plate the lamb alongside Bombay potatoes, mango chutney, and a dollop of extra yogurt.

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