Tandoori Lamb Salad Recipe

How to Make Tandoori Lamb Salad?

 

Tandoori Lamb Salad

Serve: 8
 

Ingredients:

  • 2 cup / 500 g / 16 oz low-fat yogurt

  • 4 teaspoons grated ginger

  • 4 garlic cloves, crushed

  • 4 teaspoons ground turmeric

  • 4 teaspoons garam masala

  • 1/2 teaspoon paprika

  • 4 teaspoons ground coriander

  • red food coloring

  • 1000 g / 2 lb lean lamb fillets

  • 8 tablespoons lemon juice

  • 3 teaspoons chopped fresh coriander

  • 2 teaspoons chopped fresh mint

  • salt and pepper

  • 300 g / 10 oz mixed salad leaves

  • 4 cucumbers, cut into matchsticks

  • 2 large mangoes, cut into strips

Preparation:

  1. In a bowl, combine the yoghurt, ginger, garlic and spices and mix well. Add in a little coloring. Toss the lamb to coat with the coloring thoroughly. Cover well and place in the refrigerator overnight.

  2. Remove the lamb from chilling. Grill the lamb on a foil-lined baking tray over high heat for approximately 8-10 minutes each side. Make sure the marinade begins to turn brown. Set aside for 8 minutes.

  3. Mix together the lemon juice, coriander and mint. Season well and toss with the salad leaves, cucumber and mango.

  4. Arrange the salad nicely on the serving plates. Use a sharp knife to slice the lamb.

  5. Serve over the salad.

Nutrition per serving:

  • 225 kcalories, protein 28 g, fat 6 g, carbohydrate 8 g, dietary fiber 3 g, cholesterol 100 mg

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