Tandoori Lamb Cutlets With Coconut Rice

8
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.