Tandoori lamb cutlets with Bombay potatoes
Photography by Ben DearnleySimple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.
serves 4
Ingredients
2 tbs gluten-free tandoori paste (we used Patak’s)
1 tbs honey
2 tbs natural yoghurt, plus extra to serve
12 French-trimmed lamb cutlets
700g chat potatoes, quartered
1/4 cup (60ml) sunflower oil
2 tsp black mustard seeds
2 tsp gluten-free mild curry powder
1 tsp garam masala (Indian spice mix)
2 tsp grated fresh ginger
2 tomatoes, seeds removed, cut into thin wedges
100g baby spinach leaves
Mango chutney, to serve
Method
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.
Place potatoes in a pan of salted water, bring to the boil, then cook for 10 minutes until tender. Heat 2 tbs 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.
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.
Serve the lamb with Bombay potatoes, mango chutney and extra yoghurt.
delicious. - April 2010
Recipe by Valli Little
