Tandoori Lamb Cutlets With Bombay Potatoes

Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.

Ingredients (serves 4)
2 tbs gluten-free tandoori paste (we used Patak’s)
1 tbs honey
2 tbs natural yoghurt, plus extra to serve
12 French-trimmed lamb cutlets
700g chat potatoes, quartered
1/4 cup (60ml) sunflower oil
2 tsp black mustard seeds
2 tsp gluten-free mild curry powder (we used Keen’s Traditional Curry Powder)
1 tsp garam masala (Indian spice mix)
2 tsp grated fresh ginger
2 tomatoes, seeds removed, cut into thin wedges
100g baby spinach leaves
Mango chutney, to serve

Method
Mix the tandoori paste, honey and yoghurt in a large dish to combine, then add lamb, turning to coat. Allow to marinate while you prepare the potatoes.
Place potatoes in a pan of salted water, bring to the boil, then cook for 10 minutes until tender. Heat 2 tbs oil in a large frypan over medium heat. Add mustard seeds, then cook, stirring, for 1 minute until the seeds start to pop. Add spices, ginger and potato, then cook, stirring, for 2-3 minutes, until potatoes start to crisp. Add tomato and spinach, then cook for 2-3 minutes until spinach has wilted. Keep warm.
Heat the remaining oil in a chargrill or frypan over medium-high heat. Cook the lamb for 2 minutes each side until lightly charred and cooked but still pink in the centre.
Serve the lamb with Bombay potatoes, mango chutney and extra yoghurt.
Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.
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