Indian Spiced Lamb
Ingredients
- 150 g natural yoghurt
- 2 tbsp ground almonds
- 2 tsp garam masala
- 1 tsp smoked paprika
- Salt & pepper, to taste
- 4 lamb cutlets (~200 g each)
- Large handful baby spinach leaves
- 4 cherry tomatoes, halved
- ¼ cucumber, cut into batons
- ½ bunch fresh coriander, roughly chopped
- Juice of 1 lemon
How to preprare
- Preheat grill to high and line a baking tray with parchment for easier cleanup.
- Combine yoghurt, ground almonds, garam masala, smoked paprika, salt, and pepper in a bowl.
- Smother lamb cutlets in the spiced yoghurt mix and place on the lined tray. Grill for 3–4 minutes each side until browned.
- Meanwhile, toss spinach, tomatoes, and cucumber into a quick side salad.
- Rest the lamb for a minute, then place on top of the salad. Finish with coriander and a squeeze of lemon juice.
Note
Swap lamb for chicken breast for a lighter protein hit while keeping the same delicious flavours.
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