Use plain low-fat yoghurt in this potato salad to get all the creaminess without extra calories.
- Preheat grill on high. Combine the tandoori paste and half the yoghurt in a shallow glass or ceramic dish. Add the lamb and turn to coat. Set aside for 10 minutes to develop the flavours.
- Meanwhile, cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Refresh under cold running water. Drain well. Place the potato in a large bowl with the remaining yoghurt, cucumber and coriander, and gently toss until just combined.
- Place lamb on a baking tray. Cook under preheated grill for 4 minutes each side for medium or until cooked to your liking.
- Divide lamb and potato & cucumber salad among serving plates. Garnish with coriander leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set