TANDOORI LAMB WITH ONION BHAJI
SERVES 4 PREP 20 MINS + MARINATING + RESTING COOK 25 MINS PER SERVE 3199kj COST $$$$$
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
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.