TAN­DOORI LAMB WITH ONION BHAJI

SERVES 4 PREP 20 MINS + MARINATING + REST­ING COOK 25 MINS PER SERVE 3199kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

1/4 cup Greek-style yo­ghurt, plus

1/2 cup ex­tra

2 tbsp tan­doori paste

1 tbsp olive oil

12 lamb cut­lets, trimmed

4 naan bread

2 tbsp chopped mint leaves

1 tbsp lemon juice

250g pun­net cherry toma­toes, halved

60g bag baby spinach leaves

50g snow pea sprouts

1 Le­banese cu­cum­ber, chopped lime cheeks, to serve

BHAJI

1/2 cup plain flour

1/2 tsp ground co­rian­der

1/2 tsp ground cumin

2 eggs, whisked

1/4 cup wa­ter, chilled

1 red onion, finely sliced

1 car­rot, shred­ded veg­etable oil, for deep fry­ing

1 In a bowl, com­bine yo­ghurt, paste and oil. Coat lamb in mari­nade. Cover, chill 20 mins.

2 BHAJI Sift flour and spices to­gether into a bowl. Sea­son. Whisk in eggs and enough wa­ter to make a thick bat­ter. Mix in onion and car­rot. In a large saucepan, heat oil on high un­til a lit­tle bat­ter siz­zles when added, 180°C. Drop spoon­fuls of mix­ture into oil in 3 batches. Cook 4-6 mins each, turn­ing, un­til golden. Drain.

3 Mean­while, pre­heat a char­grill pan on high. Grill naan bread 1-2 mins, turn­ing, un­til grill marks ap­pear. Set aside. Char­grill cut­lets 2-3 mins each side un­til cooked to taste. Rest, loosely cov­ered with foil, 5 mins.

4 In a small bowl, com­bine ex­tra yo­ghurt, mint and juice. Sea­son to taste.

5 In a large bowl, toss toma­toes, leaves, sprouts and cu­cum­ber. Serve cut­lets with bhaji, torn naan, salad and lime cheeks.

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