Photo: Anna Pelzer
Tandoori-style lamb cutlets with minted potato salad
13 ingredients
24 min + 6 min
Serves 4
openrecipes
Cook these over a really hot barbecue to get that distinctive tandoor flavour
Estimated Nutrition (whole recipe, rough)
721
Calories
48g
Protein
36g
Fat
54g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8-12 lamb cutlets , well trimmed
- 2 tsp root ginger , grated
- 3 garlic cloves
- 1 large green chilli , chopped and seeded if you don't like heat
- ½ lemon , juiced
- 125g natural yogurt
- 1 tbsp tomato purée
- 1 tbsp garam masala
- 500g new potatoes , sliced
- 125g natural yogurt
- 1 garlic clove , crushed
- extra-virgin olive oil
- 2 tbsp mint , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes