Tandoori lamb salad

Recipe from: 3/3/2005 12:00:00 AM

Ingredients 16
Servings 4
Time

Ingredients

  • 250
    ml
    low-fat Bulgarian yoghurt
  • 2
    cloves garlic, crushed
  • 10
    ml
    grated fresh ginger
  • 10
    ml
    turmeric
  • 10
    ml
    garam masala
  • 1
    ml
    paprika
  • 10
    ml
    ground coriander
  • red food colouring (optional)
  • 500
    g
    lean lamb fillets
  • 80
    ml
    lemon juice
  • 8
    ml
    chopped fresh coriander
  • 5
    ml
    chopped fresh mint
  • salt and pepper to taste
  • 150
    g
    mixed salad leaves
  • 1
    large mango, cut into strips
  • 2
    cucumbers, cut into matchsticks
 

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).
 

Read more on: grill  |  lamb
 

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