TAN­DOORI LAMB CUT­LETS WITH TOMATO AND CO­RIAN­DER SALSA

Serves 4 Prep + cook time: 30 min­utes

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• 2/3 cup (130g) bas­mati rice • ¼ cup (75g) tan­doori paste • ¼ cup (70g) Greek-style yo­ghurt • 1 tbsp lemon juice • 12 French-trimmed lamb

cut­lets (600g)

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