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Tandoori Lamb Cutlets With Coconut Rice

Here's how you make Tandoori Lamb Cutlets With Coconut Rice
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  • Servings: 8
  • Prep: 5m
  • Cook: 10m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 tablespoons tandoori paste (gluten-free)
  • 1 tablespoon olive oil
  • 8 (1 kilogram) lamb cutlets (French-trimmed)
  • 200 grams green beans
  • 500 grams dry Basmati Rice (2 x 250 gram packets Tilda Microwave Coconut Steamed specified)
  • 50 grams sliced almonds (1/2 cup natural sliced)
  • 80 grams currants (1/2 cup)
  • 100 grams baby spinach
  • Tzatziki dip, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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