Detailed step-by-step description of how to cook the dish "Warm tandoori lamb salad with spiced pastry". Try it by all means
- Combine yoghurt, ginger, garlic and spices in a bowl. Add lamb, coat and set aside. Preheat oven to 200°C. Line baking tray with non-stick baking paper.
- To make spiced pastry, sift flour into bowl. Add 2 teaspoons of oil and enough water to mix to a firm dough. Knead on lightly floured surface for 10 minutes or until it springs back when touched. Cover with plastic wrap. Set aside for 10 minutes.
- Meanwhile, add carrots and beans to a saucepan of boiling water and cook for 2 minutes or until tender crisp. Drain, rinse under cold water and drain well.
- Knead dough briefly then roll out to a 45cm disc on a lightly floured surface. Brush with remaining oil and sprinkle evenly with all seeds. Fold in half, fold in edges and roll out to a 20 x 50cm rectangle. Trim edges and cut crossways into 2cm-wide strips. Place strips on 2 baking trays. Bake in preheated oven, swapping trays halfway, for 12 minutes or until lightly browned. Cool on trays. Halve.
- Place lamb on lined baking tray. Cook in oven for 15 minutes for medium or until cooked to your liking. Loosely cover and set aside for 5 minutes to rest.
- Cut lamb into 1.5cm-thick slices. Divide spinach, carrots and beans among serving plates. Top with lamb and pastry strips, and drizzle with lemon juice.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set