Simple, casual and creative – this recipe has all the right ingredients for a stress-free midweek dinner.
Ingredients
- 2 tablespoons gluten-free tandoori paste (we used Patak’s)
- 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 (we used Keen’s Traditional 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
- Step 1Mix 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.
- Step 2Place 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.
- Step 3Heat 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.
- Step 4Serve the lamb with Bombay potatoes, mango chutney and extra yoghurt.
- Low carb
- Lower gi
Nutrition
2491 kj
Energy
32g
Fat Total
8g
Saturated Fat
6g
Fibre
41g
Protein
122mg
Cholesterol
378.54mg
Sodium
11g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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