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Tandoori lamb cutlets with potato and cucumber salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy potato salad made healthier with low-fat yogurt.
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
  • 40.00 ml coarsely chopped fresh coriander
  • Fresh coriander leaves, to garnish
Instructions:
  • Preheat the grill on high. Mix tandoori paste with half of the yogurt in a shallow glass or ceramic dish. Add lamb and coat evenly. Let it sit for 10 minutes to enhance the flavors.
  • Cook the potato in a large pot of salted boiling water for 7-8 minutes until tender. Then, refresh it under cold running water, drain well, and combine it in a large bowl with the rest of the yoghurt, cucumber, and coriander, tossing gently until mixed.
  • Lay the lamb on a baking tray and grill under a preheated grill for 4 minutes on each side, or until desired doneness is reached.
  • Plate the lamb and potato & cucumber salad. Top with fresh coriander leaves for a pop of flavor and color.

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