Tandoori lamb with tomato sambal and mint raita

Fragrant tandoori lamb, cooked to perfect pinkness, accompanied with a fresh and healthy sambal makes an easy and complete, low carb meal.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

12 lamb cutlets (900g)

1/4 cup (75g) tandoori paste

1/4 cup (200g) yoghurt

2 medium tomatoes (300g)

1 lebanese cucumber (130g)

1 small red onion (100g)

1 tablespoon lemon juice

1 teaspoon crushed garlic

4 naan bread

Mint raita

1/2 cup yoghurt

2 tablespoon fresh mint

2 tablespoon fresh coriander

Method

1.Combine lamb with paste and yoghurt in large bowl.

2.Cook lamb mixture, in batches, on heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.

3.Meanwhile, chop tomatoes, cucumber and onion; combine in medium bowl with juice and garlic.

4.To make mint raita, blend or process remaining yoghurt with mint and coriander until smooth (yoghurt will become runny).

5.Place naan under preheated grill until warm.

6.Serve cutlets with tomato sambal, mint raita and naan.

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Ingredients

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