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Tandoori Lamb Cutlets With Coconut Rice

Created by ImPat on March 1, 2020

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)

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.