Take­away

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

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

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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.