Tandoori lamb salad

YOU
4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (16)

250.00 ml yoghurt — Bulgarian, low fat
2.00 garlic — cloves, crushed
10.00 ml fresh ginger — grated
10.00 ml turmeric
10.00 ml garam masala
1.00 ml paprika
10.00 ml coriander — ground
0.00 Food colouring — red
500.00 g lean lamb — fillets
80.00 ml lemon juice
8.00 ml fresh coriander — chopped
5.00 ml fresh mint — chopped
0.00 salt and freshly ground black pepper — to taste
150.00 g lettuce
1.00 mango — cut into strips
2.00 cucumber — julienned
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Method:

Mix the yoghurt, garlic, ginger and spices in a bowl, add a little colouring if you like and the lamb fillets and mix well until coated.
Cover and refrigerate overnight.
Preheat the oven grill. Place the meat on a baking sheet lined with aluminium foil.
Grill for seven minutes on each side or until the marinade is browned.
Let the meat rest for five minutes.
Mix the lemon juice, fresh coriander and mint, season with salt and pepper and mix with the salad leaves, mango and cucumber.
Arrange the salad mixture on plates.
Slice the meat and arrange on top.
Nutrition per serving: Protein 30 g; fat 6,5 g; carbohydrate 8 g; fibre 2 g; cholesterol 90 mg; 965 kilojoules (230 calories).



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