Thursday, April 11, 2019
When a recipe calls for you to ditch your cutlery and use your hands, you know its going to be good. And these Tandoori lamb cutlets with cucumber salad dont disappoint!
The ingredient of Tandoori Lamb Cutlets With Cucumber Salad Recipe
- 12 coles australian lamb cutlets
- 1 2 x 200g pkt coles tandoori marinade
- 1 2 cup 140g greek style yoghurt
- 250g pkt microwavable coconut rice
- 1 4 cup 80g mango chutney
- 2 tbs lemon juice
- 1 tbs olive oil
- 2 lebanese cucumbers peeled into ribbons
- 1 red onion halved thinly sliced
- 4 radishes thinly sliced
- coriander leaves to serve
- 75g pkt plain mini pappadums
The Instruction of tandoori lamb cutlets with cucumber salad recipe
- place the lamb tandoori marinade and yoghurt in a large bowl stir to combine
- heat a chargrill on medium high cook the lamb for 2 mins each side for medium or until cooked to your liking transfer to a plate and cover with foil to keep warm
- meanwhile heat the rice following packet directions transfer to a medium bowl cover to keep warm
- combine the mango chutney lemon juice and oil in a jug season
- combine cucumber onion and radish in a medium bowl add half the mango chutney mixture gently stir to combine
- arrange the cucumber mixture on a large serving platter top with the lamb sprinkle with the coriander serve with the rice pappadums and remaining mango chutney mixture
Nutritions of Tandoori Lamb Cutlets With Cucumber Salad Recipe
calories: 604 909 caloriescalories: 31 grams fat
calories: 12 grams saturated fat
calories: 45 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 32 grams protein
calories: n a
calories: 902 milligrams sodium
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calories: nutritioninformation