Name: Tandoori lamb patties with yoghurt sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 small onions, finely chopped; 500 gram lean lamb mince; 1 tablespoon tandoori paste; 1 1/2 cup (300g) basmati rice; 1 cup (280g) low-fat natural yoghurt; 1/4 cup chopped coriander leaves; 300 gram green beans, trimmed

Ingredients

2 small onions, finely chopped

500 gram lean lamb mince

1 tablespoon tandoori paste

1 1/2 cup (300g) basmati rice

1 cup (280g) low-fat natural yoghurt

1/4 cup chopped coriander leaves

300 gram green beans, trimmed

Method

1.Lightly spray a frying pan with oil; heat on medium. Cook onion 3 minutes, stirring, until soft. Cool slightly. In a medium mixing bowl, combine onion, lamb mince and tandoori paste. Season with pepper. With wet hands, shape mince mixture into 12 patties.

2.Bring a large saucepan of salted water to the boil. Cook rice according to packet directions. Drain; keep warm.

3.Meanwhile, heat a frying pan on medium. Cook lamb patties 3 minutes each side, until cooked through.

4.Combine yoghurt and coriander in a bowl. Season to taste.

5.Bring a medium saucepan of salted water to the boil. Cook beans 3 minutes, until tender but still crisp. Serve lamb patties with rice, beans and yoghurt sauce.

To make this dish more kid-friendly, reduce the amount of tandoori paste you add to the kids’ portion of mince.
Note

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Ingredients

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