Tandoori lamb with tomato salad

Cooking Salads Tandoori lamb with tomato salad

Detailed step-by-step description of how to cook the dish "Tandoori lamb with tomato salad". Try it by all means

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Shellfish free Soy free
  1. Combine the tandoori paste and yoghurt. Spread over both sides of the lamb cutlets and place in a glass or ceramic dish. Cover and refrigerate for 2 hours to marinate.
  2. Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Add the marinated cutlets and cook for 2 minutes each side for medium or until cooked to your liking.
  3. Meanwhile, combine the tomatoes, onion and coriander in a bowl. Whisk together the lemon juice and remaining oil. Season with salt and pepper. Add to the salad and toss.
  4. Serve the cutlets with the salad and extra yoghurt, if desired.

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2 tbsp Sharwood's tandoori paste
1 1/2 tbsp Tamar Valley Greek Style Yoghurt
12 Frenched lamb cutlets
2 1/2 tbsp olive oil
500g cherry tomatoes, quartered
1/2 red onion, sliced
1 cup fresh coriander leaves
2 tbsp fresh lemon juice
Salt & freshly ground pepper
Extra yoghurt, to serve

Adv

Autors
Preparation time
2:10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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