30/08/2021
🤩🤩🤩🤩Recipe of the Week 🤩🤩🤩🤩
It’s love lamb week starting on the 1st of September so it would be rude not to make this weeks recipe of the week a lamb dish.
🤩🤩🤩🤩Tandoori lamb🤩🤩🤩🤩
Tender meat marinated in yogurt and spices... This is wonderful with a side of basmati rice
🤩🤩🤩🤩Ingredients 🤩🤩🤩🤩
⭐️1kg lean lamb leg steaks, visible fat removed, cut into 5cm chunks
⭐️200g fat-free natural yogurt
⭐️6 tbsp tomato purée
⭐️4 level tbsp tandoori curry powder* (see tip)
⭐️1cm piece fresh root ginger, peeled and finely grated
⭐️1 tsp hot chilli powder* (see tip)
⭐️3 tbsp lemon juice
⭐️Small handful of fresh coriander leaves, roughly chopped, to serve
⭐️Lime wedges, to serve
For the salad:
⭐️1 red onion, roughly chopped
⭐️4 plum tomatoes, roughly chopped
⭐️½ cucumber, deseeded and roughly chopped
⭐️Juice of 2 limes
⭐️Small handful of fresh mint leaves, roughly chopped
🤩🤩🤩🤩 Method 🤩🤩🤩🤩
⭐️Put the lamb chunks in a dish in a single layer. Mix together the yogurt, tomato purée, curry powder, ginger, chilli powder, 2 tsp sea salt and lemon juice, then rub into the lamb pieces. Cover and leave to marinate in the fridge for 4-5 hours, or overnight if possible.
Preheat your oven to 220°C/fan 200°C/gas 7.
⭐️Line a baking tray with baking paper. Thread the lamb onto 8 metal skewers and place on the baking tray. Cook for 12-15 minutes or until the lamb is cooked to your liking.
⭐️Meanwhile, put the salad ingredients in a bowl, season lightly and mix. Garnish the skewers with coriander and serve on a bed of salad with lime wedges for squeezing over.
*Spice blends are Free so long as they’re made from herbs and spices only and don’t include any Synned ingredients like sugar, flour or oil. Check the label to be sure and count the Syns as necessary.