For a delicious gluten-free dinner, try these tandoori spiced lamb cutlets with cucumber salad.
Ingredients
- 12 lamb cutlets
- 2 tablespoons gluten-free tandoori paste
- 2 tablespoons Tamar Valley Greek Style Yoghurt
- 2 teaspoons cumin seeds
- 2 tablespoons mango chutney
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 Lebanese cucumbers, thinly sliced lengthways
- 2 carrots, peeled, thinly sliced lengthways
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- Mini pappadums, to serve
- Steamed basmati rice, to serve
Method
- Step 1Combine the lamb cutlets, tandoori paste and yoghurt in a large bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Step 2Heat a chargrill pan over high heat. Add lamb and cook for 2 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3Meanwhile, toast cumin seeds in a small saucepan over medium heat. Remove from heat. Add mango chutney, lemon juice and oil and stir to combine. Season with salt and pepper.
- Step 4Combine cucumber, carrot, mint and coriander in a large bowl. Drizzle with mango dressing and toss to combine. Divide among serving plates. Top with lamb cutlets. Serve immediately with mint papadums and basmati rice.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2334 kj
Energy
23g
Fat Total
7.3g
Saturated Fat
1.9g
Fibre
73.3g
Protein
230mg
Cholesterol
274mg
Sodium
4.6g
Carbs (sugar)
10.8g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sarah Hobbs
- Image credit: Guy Bailey
- Publication: Taste.com.au
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