Takeaway

Satisfy your fast food cravings with these favourites from the team!

TANDOORI LAMB PLATTER SERVES 4 PREP 20 MINS + MARINATING & RESTING COOK 25 MINS

2 tbsp tandoori paste ¼ cup natural yoghurt, plus ½ cup extra 1 tbsp olive oil 12 lamb cutlets 2 tbsp mint leaves chopped 1 tbsp lemon juice 100g baby spinach leaves 50g alfalfa sprouts 2 tbsp toasted sesame seeds 4 naan, grilled, to serve

BHAJI

½ cup plain flour ½ tsp ground coriander ½ tsp ground cumin 2 eggs, beaten ¼-½ cup chilled water 1 carrot, shredded 1 red onion, finely sliced oil for deep frying

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

2 BHAJI Sift flour and spices together in a bowl. Season. Stir in eggs and water for thick batter. Mix in carrot and onion until coated. In a saucepan, heat oil until a small bread piece sizzles. Drop tbsps carrot mixture into oil in 3 batches. Cook 4-6 mins, turning, until golden. Drain, season and keep warm.

3 Preheat chargrill on high. Cook cutlets 2-3 mins each side. Rest, loosely covered with foil, 5 mins before serving.

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

5 In a bowl, combine leaves, sprouts and seeds. Serve cutlets with bhaji, naan, salad and yoghurt.

“I love recreating the big tandoori FLAVOURS AT HOME. Perfect as a share plate too!” Elise Wilson, Beauty & Health Editor