Lamb Family friendly Main Indian

Tandoori lamb cutlets with Bombay potatoes

Name: Tandoori lamb cutlets with Bombay potatoes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Cuisine: /indian
Ingredients: 2 tablespoons gluten-free tandoori paste; 1 tablespoon honey; 2 tablespoons natural yoghurt, plus extra to serve; 12 French-trimmed lamb cutlets; 700g chat potatoes, quartered; 1/4 cup (60ml) sunflower oil; 2 teaspoons black mustard seeds; 2 teaspoons gluten-free mild curry powder; 1 teaspoon garam masala (Indian spice mix); 2 teaspoons grated fresh ginger; 2 tomatoes, seeds removed, cut into thin wedges; 100g baby spinach leaves; Mango chutney, to serve

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15m

22m

Tandoori lamb cutlets with bombay potatoes

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Simple, casual and creative - this recipe for tandoori lamb with Bombay potatoes has all the right ingredients for a stress-free midweek dinner.

2 tablespoons gluten-free tandoori paste
1 tablespoon honey
2 tablespoons natural yoghurt, plus extra to serve
12 French-trimmed lamb cutlets
700g chat potatoes, quartered
1/4 cup (60ml) sunflower oil
2 teaspoons black mustard seeds
2 teaspoons gluten-free mild curry powder
1 teaspoon garam masala (Indian spice mix)
2 teaspoons grated fresh ginger
2 tomatoes, seeds removed, cut into thin wedges
100g baby spinach leaves
Mango chutney, to serve

Method

1.

Mix the tandoori paste, honey and yoghurt in a large dish to combine, then add lamb, turning to coat. Allow to marinate while you prepare the potatoes.
2.

Place potatoes in a pan of salted water, bring to the boil, then cook for 10 minutes until tender. Heat 2 tablespoons oil in a large frypan over medium heat. Add mustard seeds, then cook, stirring, for 1 minute until the seeds start to pop. Add spices, ginger and potato, then cook, stirring, for 2-3 minutes, until potatoes start to crisp. Add tomato and spinach, then cook for 2-3 minutes until spinach has wilted. Keep warm.
3.

Heat the remaining oil in a chargrill or frypan over medium-high heat. Cook the lamb for 2 minutes each side until lightly charred and cooked but still pink in the centre.
4.

Serve the lamb with Bombay potatoes, mango chutney and extra yoghurt.