Tandoori Lamb Cutlets With Coconut Rice
March 01, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (118.8 g)
- Calories 286.3
- Total Fat - 4.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 204.3 mg
- Total Carbohydrate - 56.1 g
- Dietary Fiber - 2.6 g
- Sugars - 0.9 g
- Protein - 4.7 g
- Calcium - 74.5 mg
- Iron - 1.9 mg
- Vitamin C - 7.1 mg
- Thiamin - 0 mg
Step by Step Method
Put the kettle on and preheat a barbecue grill or chargrill pan on medium-high.
While the kettle boils and grill heats up, combine tandoori paste and oil in a large bowl and add lamb and toss well to coat.
Trim or shred beans and place in a heatproof bowl.
Pour the boiling water over the beans and set aside to blanch.
Grill the lamb for 2-3 minutes each side for medium or until cooked to your liking.
Meanwhile, microwave the rice following packet directions and transfer to a large bowl and add the almonds and currants and toss until well combined.
Divide rice mixture, beans and spinach among serving plates and top with lamb and season and serve with a dollop of tzatziki.
No special items needed.