Ingredients
- 1/3 cup (100g) Sharwood's tandoori curry paste
- 1 cup (260g) fat-free natural yoghurt
- 12 Frenched lamb cutlets
- 1 mango, flesh diced
- 1 Lebanese cucumber, diced
- 1/4 red onion, finely diced
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped fresh mint
- Steamed Basmati rice, to serve
Method
- Step 1Mix the curry paste and 1/4 cup (70g) yoghurt. Coat the cutlets in the mixture. Place in a ceramic dish, cover and refrigerate for at least 2 hours or overnight.
- Step 2Combine the mango, cucumber, red onion and coriander. Mix the mint and remaining yoghurt in small bowl until smooth.
- Step 3Preheat a barbeque or chargrill pan over a high heat. Cook the cutlets for 4 minutes each side for medium. Transfer to a plate. Cover with foil and rest for 3 minutes. Serve the cutlets with the mango salsa, yoghurt and rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1756 kj
Energy
23g
Fat Total
7g
Saturated Fat
3g
Fibre
40g
Protein
123mg
Cholesterol
1029.73mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Wine suggestion: McGuigan Black Label Cabernet Merlot Prep: 14 mins (plus 2 hrs marinating)
- Author: Gemma Purcell
- Image credit: Sue Ferris
- Publication: Fresh Living
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