Tandoori Lamb with Mint Raita and Flatbreads
This dish is a bit of a revelation. The idea is loosely based on fajitas but with an Indian twist - the lamb is marinated in curry spices, garlic, ginger and yoghurt; the veg are flavoured with chilli and lime and in place of the sour cream or guacamole, I use mint raita instead.
Aside from being delicious and feeling like a real treat, this recipe is low in calories and, with the marinating done the day before, you can have it on the table in less than 20 minutes. The lamb is juicy, the veg retain their crunch and the yoghurt provides a refreshing palate cleanser as you eat - go on, give it a go!
Tandoori Lamb with Mint Raita and Flatbreads
Serves 2
oil
sea salt and freshly ground black pepper
For the lamb:
1 garlic clove, finely chopped
thumb-sized piece ginger, peeled and finely chopped
1 tsp garam masala
½ tsp ground turmeric
½ tsp ground cumin
50g fat-free yoghurt
1 lemon, juice and zest
4 lamb leg steaks
For the raita:
handful of fresh mint leaves, finely chopped
100g fat-free yoghurt
2 small spring onions, finely chopped
For the veg:
2 red onions, sliced
1 red pepper, sliced
1 carrots, peeled and cut into batons
1 red chilli, deseeded and finely chopped
1 lime, juice only
Make the marinade for the lamb by mixing all the ingredients in a large bowl. Season with salt and pepper and then rub well into the lamb. Cover and chill for 2 hours or overnight if you can.
When you're ready to cook, preheat a griddle pan or frying pan over a high heat. Remove the steaks from the marinade, letting any excess drip off. Drizzle some oil into the pan and then cook the lamb steaks for around 4 minutes each side until charred on the outside and still pink in the middle.
In the meantime, for the veg, drizzle a little more oil into another pan over a medium heat. Add the onion, pepper, carrot and chilli and stir fry until softened. Squeeze in the lime juice and season well with salt and pepper.
For the raita, mix the yoghurt with the mint and spring onions then season. Once the lamb is cooked, serve with the veg, mint yoghurt and some flatbreads.
Aside from being delicious and feeling like a real treat, this recipe is low in calories and, with the marinating done the day before, you can have it on the table in less than 20 minutes. The lamb is juicy, the veg retain their crunch and the yoghurt provides a refreshing palate cleanser as you eat - go on, give it a go!
Tandoori Lamb with Mint Raita and Flatbreads
Serves 2
oil
sea salt and freshly ground black pepper
For the lamb:
1 garlic clove, finely chopped
thumb-sized piece ginger, peeled and finely chopped
1 tsp garam masala
½ tsp ground turmeric
½ tsp ground cumin
50g fat-free yoghurt
1 lemon, juice and zest
4 lamb leg steaks
For the raita:
handful of fresh mint leaves, finely chopped
100g fat-free yoghurt
2 small spring onions, finely chopped
For the veg:
2 red onions, sliced
1 red pepper, sliced
1 carrots, peeled and cut into batons
1 red chilli, deseeded and finely chopped
1 lime, juice only
Make the marinade for the lamb by mixing all the ingredients in a large bowl. Season with salt and pepper and then rub well into the lamb. Cover and chill for 2 hours or overnight if you can.
When you're ready to cook, preheat a griddle pan or frying pan over a high heat. Remove the steaks from the marinade, letting any excess drip off. Drizzle some oil into the pan and then cook the lamb steaks for around 4 minutes each side until charred on the outside and still pink in the middle.
In the meantime, for the veg, drizzle a little more oil into another pan over a medium heat. Add the onion, pepper, carrot and chilli and stir fry until softened. Squeeze in the lime juice and season well with salt and pepper.
For the raita, mix the yoghurt with the mint and spring onions then season. Once the lamb is cooked, serve with the veg, mint yoghurt and some flatbreads.
Comments
Post a Comment