Tandoori Lamb Cutlets With Coconut Rice
Recipe: #34427
March 01, 2020
Categories: Beans, Lamb/Mutton, Almond, 5-Minute Prep, Grilling (Outdoor), Gluten-Free, No Eggs, Green Beans, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 8 servings
Ingredients
Nutritional
- 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
Step 1
Put the kettle on and preheat a barbecue grill or chargrill pan on medium-high.
Step 2
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.
Step 3
Trim or shred beans and place in a heatproof bowl.
Step 4
Pour the boiling water over the beans and set aside to blanch.
Step 5
Grill the lamb for 2-3 minutes each side for medium or until cooked to your liking.
Step 6
Meanwhile, microwave the rice following packet directions and transfer to a large bowl and add the almonds and currants and toss until well combined.
Step 7
Drain beans.
Step 8
Divide rice mixture, beans and spinach among serving plates and top with lamb and season and serve with a dollop of tzatziki.
Tips
No special items needed.
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