TOMATO AND CO­RIAN­DER SALSA

Fairlady - - FARE SHARE -

• 200g grape toma­toes, halved • 1 small red onion (100g),

chopped finely • 2 tbsp fresh mi­cro co­rian­der

1. Boil, steam or mi­crowave the rice un­til ten­der; drain.

2. Com­bine the tan­doori paste, yo­ghurt and lemon juice in a large bowl; add the lamb and turn to coat in the mix­ture. Sea­son.

3. Cook the lamb on a heated oiled grill plate (or grill or bar­be­cue) for 4 min­utes on each side or un­til browned and cooked as de­sired. Cover; stand for 5 min­utes.

4. To make the salsa: Com­bine all the in­gre­di­ents in a small bowl.

5. Serve the lamb with the rice and the salsa.

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