For a fresh tasty meal, serve up these succulent lamb cutlets served with fragrant pea and potato rice.
The ingredient of Tandoori lamb cutlets with pea and potato pilaf
- 1/3 cup (110g) tandoori paste
- 1/2 cup (140g) Greek yoghurt
- 12 (about 1kg) Coles Australian lamb cutlets
- 2 (300g) washed potatoes, peeled, cut into 1.5cm pieces
- 1 tablespoon vegetable oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoon finely grated ginger
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 bay leaf
- 1 1/2 cups basmati rice, rinsed
- 2 1/2 cups (625ml) chicken stock, warmed
- 1 cup (120g) frozen peas
- Coriander leaves, to serve
- Greek yoghurt, extra to serve
- Lemon wedges, to serve
The instruction how to make Tandoori lamb cutlets with pea and potato pilaf
- Combine paste and yoghurt in a bowl. Place lamb cutlets in a glass or ceramic dish. Spoon over marinade and toss to coat. Refrigerate for 2 hours.
- Cook potatoes in a pan of boiling water for 5-7 mins or until just tender. Drain and set aside.
- Heat oil in a medium saucepan. Cook onion for 2 mins. Add garlic, ginger, cumin, turmeric and bay leaf. Cook, stirring for 1 min or until aromatic. Add rice and cook stirring for 2 mins to coat. Add potatoes and stock. Bring to the boil. Reduce heat to low, cover and cook for 15 mins or until liquid evaporates and rice is cooked. Remove from heat. Add peas over the rice (Donu2019t stir in). Cover with a clean tea towel and lid. Set aside for 10 mins to steam.
- Meanwhile, heat a lightly oiled barbecue or chargrill over medium-high heat. Cook cutlets, in batches for 2 mins each side for medium rare. Rest cutlets for 5 mins.
- Fluff pilaf with a fork and top with coriander leaves. Serve pilaf and cutlets with extra yoghurt and lemon wedges.
Nutritions of Tandoori lamb cutlets with pea and potato pilafcalories: