Tandoori lamb cutlets with potato and cucumber salad

Use plain low-fat yoghurt in this potato salad to get all the creaminess without extra calories.

Recipe «Tandoori lamb cutlets with potato and cucumber salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 155g tandoori paste, 2 x 125g low-fat yoghurt, 8 lamb cutlets, 8 small coliban potatoes, halved, cut into wedges, 1 Lebanese cucumber, ends trimmed, thinly sliced using a vegetable peeler , 2 tbsp coarsely chopped fresh coriander, Fresh coriander leaves, to garnish .

Ingredients:

• 155g tandoori paste 
• 2 x 125g low-fat yoghurt 
• 8 lamb cutlets 
• 8 small coliban potatoes, halved, cut into wedges 
• 1 Lebanese cucumber, ends trimmed, thinly sliced using a vegetable peeler 
• 2 tbsp coarsely chopped fresh coriander 
• Fresh coriander leaves, to garnish 

Instructions

1. 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.
2. 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.
3. Place lamb on a baking tray. Cook under preheated grill for 4 minutes each side for medium or until cooked to your liking.
4. Divide lamb and potato & cucumber salad among serving plates. Garnish with coriander leaves.