Tandoori Lamb with Spiced Vegetables Recipe

  • 3 tablespoons Tandoori flavour base
  • 1/4 cup Natural yogurt
  • 8 Whole lamb cutlets
  • 1 tablespoon olive oil
  • 1 onion, thickly sliced
  • 1 teaspoon garlic, crushed
  • 1 can diced tomatoes (14 ounce can)
  • 1 cup frozen peas
  • 1 teaspoon garam masala
  • 4 servings Basmati Rice, steamed
  • 1 pinch Coriander leaves
In a large flat contained combine tandoori flavour base and yogurt. Add the cutlets and coat well. Cover and refrigerate for 30 minutes or overnight.

Heat olive oil in a small saucepan. Add the onion and cook until translucent. Add freshly crushed garlic, tomatoes, peas and garam masala. Simmer until peas are tender.

Grill, pan-fry or barbecue cutlets over high heat for 4-5 minutes on each side. Serve cutlets with basmati rice and a large spoonful of the spiced vegetables. Sprinkle with coriander leaves and serve.

TIP: Allow at least 30 minutes for marinating.

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