adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Warm tandoori lamb salad with spiced pastry
Warm tandoori lamb salad with spiced pastry
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy lamb salad with tangy yogurt dressing.
Ingredients:
  • 200g (3/4 cup) skim milk natural yoghurt
  • 20.00 ml finely grated fresh ginger
  • 2 garlic cloves, crushed
  • 2.50 gm mild paprika
  • 1 tsp hot chilli powder
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 500g lamb eye of loin (backstraps)
  • 200g carrots, peeled, cut into 4cm batons
  • 200g green beans, topped, cut into 4cm lengths
  • 90g baby spinach leaves, washed, dried
  • 31.50 gm fresh lemon juice
  • 150g (1 cup) plain flour
  • 13.80 gm vegetable oil
  • 80ml (1/3 cup) water
  • 3 tsp cumin seeds, crushed
  • 1 1/2 tsp coriander seeds, crushed
Instructions:
  • In a bowl, mix together yoghurt, ginger, garlic, and spices. Add lamb, ensuring it is well coated, and set aside. Preheat oven to 200°C and line a baking tray with non-stick baking paper.
  • In a bowl, sift the flour. Add 2 teaspoons of oil and just enough water to form a firm dough. Knead on a lightly floured surface for 10 minutes until it springs back when touched. Cover with plastic wrap and let it rest for 10 minutes.
  • Add the carrots and beans to boiling water and cook for 2 minutes until just tender. Drain, rinse with cold water, and drain well.
  • Briefly knead the dough then roll it out on a lightly floured surface into a 45cm disc. Brush with the remaining oil and sprinkle all seeds evenly. Fold the dough in half, fold in the edges, then roll it out into a 20x50cm rectangle. Trim the edges and cut into 2cm-wide strips. Place the strips on 2 baking trays and bake in a preheated oven, swapping trays halfway through, for 12 minutes or until lightly browned. Cool on trays and then cut in half.
  • Lay the lamb on a baking tray lined with parchment paper and bake in the oven for 15 minutes for medium doneness or until it reaches your desired level of doneness. Cover loosely and let it rest for 5 minutes before serving.
  • Slice lamb into 1.5cm-thick pieces. Arrange spinach, carrots, and beans on plates. Place lamb and pastry strips on top, then drizzle with lemon juice.

Similar Recipes