1 cup (250g) low fat plain yogurt
2 cloves garlic crushed
2 tspns grated fresh ginger
2 tspns ground turmeric
2 tspns garam masala
1/4 tspn paprika
2 tspns ground coriander
red food colouring optional
500g lean lamb fillets (all fat and marbelling removed)
4 tbspn lemon juice
1 1/2 tspns chopped fresh coriander
1 tspn chopped fresh mint
150g mixed salad leaves
1 large mango cut into strips
2 cucumbers cut into match sticks
Mix the yogurt, garlic, ginger and spices in a bowl, add a little colouring and toss with the lamb to
thoroughly coat. Cover and refrigerate overnight
Grill the lamb on a foil lined baking tray under high heat for 7 minutes each side or until the
marinade starts to brown. Set aside for 5 minutes before serving.
Mix the lemon juice, coriander and mint, then season. Toss with the salad leaves, mango and
cucumber, then arrange on plates. Slice the lamb and serve over the salad.
2 cloves garlic crushed
2 tspns grated fresh ginger
2 tspns ground turmeric
2 tspns garam masala
1/4 tspn paprika
2 tspns ground coriander
red food colouring optional
500g lean lamb fillets (all fat and marbelling removed)
4 tbspn lemon juice
1 1/2 tspns chopped fresh coriander
1 tspn chopped fresh mint
150g mixed salad leaves
1 large mango cut into strips
2 cucumbers cut into match sticks
Mix the yogurt, garlic, ginger and spices in a bowl, add a little colouring and toss with the lamb to
thoroughly coat. Cover and refrigerate overnight
Grill the lamb on a foil lined baking tray under high heat for 7 minutes each side or until the
marinade starts to brown. Set aside for 5 minutes before serving.
Mix the lemon juice, coriander and mint, then season. Toss with the salad leaves, mango and
cucumber, then arrange on plates. Slice the lamb and serve over the salad.
Little Leakers
Tandoori Lamb Salad
