Recipe

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.

Sep 30, 2010 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Tandoori lamb with tomato sambal and mint raita
  • 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

Tandoori lamb with tomato sambal and mint raita
  • 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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