COOK’S NOTES
TANDOORI LAMB CUTLETS WITH GREEN ONION ROTI
Brush the rotis with garlic oil for a garlic flavour. Rotis can be made a day ahead. To reheat, warm in a heated dry frying pan or wrap in foil and place in an oven preheated to 180°C/160°C (fan) for 10 minutes or until heated through.
GREEN ONION
Also known as scallion or (incorrectly) shallot, it’s an immature onion picked before the bulb has formed. It has a long white to lightgreen edible stalk. The white part is usually eaten, whereas the green leafy tops are often used as garnish or to tie food parcels.
Serves 4
Prep + cook time: 40 minutes (+ refrigeration)
• 12 french-trimmed lamb cutlets (600g)
• 1 tbsp tandoori paste
• 2 Lebanese cucumbers (260g), sliced into ribbons
• 400g red radishes, sliced thinly
• 1 tbsp white vinegar
• 1 tbsp castor sugar
• 1 cup loosely packed fresh mint leaves
• 1 cup fresh coriander leaves
GREEN ONION ROTI
• 1 tsp cumin seeds
• 1 green onion, sliced thinly
• 1 cup (150g) chickpea (besan) flour
• ¼ tsp xanthan gum
• 2 tbsp buttermilk
• 2 tbsp water
• 1 tbsp vegetable oil
• chickpea (besan) flour, extra, for dusting
• 2 tbsp ghee, melted
1. Combine the lamb and tandoori paste in a large bowl. Cover; refrigerate for 30 minutes.
2. Meanwhile, make the green onion roti (see recipe below).
3. Place the cucumber, radish, vinegar and sugar in a bowl; toss until the sugar dissolves. Stand for 5 minutes to allow the vegetables to pickle, then drain. Add the herbs and toss to combine.
4. Cook the lamb on a heated, oiled grill plate (or barbecue or grill) for 2 minutes on each side, or until cooked as desired. Cover the lamb; rest for 5 minutes before serving with the cucumber salad and roti.
GREEN ONION ROTI
1. Stir the cumin in a small dry frying pan over medium heat for 1 minute or until fragrant. Combine the cumin, green onion, chickpea flour and xanthan gum in a large bowl; season. Add the buttermilk, water and oil; stir to form a firm dough. Divide the dough into eight balls. Dust the work surface with extra chickpea flour; roll out each ball into 2mm thick, 12cm rounds.
2. Brush a heated small frying pan with ghee; cook the roti over high heat for 1 minute on each side or until lightly golden and cooked through. Transfer to a plate and cover with foil to keep warm.
3. Repeat with the remaining roti dough and ghee.
Per serve 23.9g total fat (9.2g sat fat);1865kJ (446 cal); 28.8g carb; 25.2g protein; 8.2g fibre