Name: Tandoori lamb with golden paneer
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup greek-style natural yoghurt; 1/2 teaspoon dried chilli flakes; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon garam masala; 1/2 teaspoon sweet paprika; 1/2 teaspoon chermoula spice mix; 1 clove garlic, crushed; 2 teaspoon finely grated lemon zest; 2 tablespoon lemon juice; 12 lamb cutlets, trimmed; 2 tablespoon vegetable or olive oil; 200 gram paneer cheese, cut into 1cm-thick slices; 2 tablespoon flaked almonds, toasted; 2 tablespoon chopped coriander; lemon wedges, to serve

Ingredients

1/2 cup greek-style natural yoghurt

1/2 teaspoon dried chilli flakes

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon garam masala

1/2 teaspoon sweet paprika

1/2 teaspoon chermoula spice mix

1 clove garlic, crushed

2 teaspoon finely grated lemon zest

2 tablespoon lemon juice

12 lamb cutlets, trimmed

2 tablespoon vegetable or olive oil

200 gram paneer cheese, cut into 1cm-thick slices

2 tablespoon flaked almonds, toasted

2 tablespoon chopped coriander

lemon wedges, to serve

Method

1.Whisk 1/3 cup of the yoghurt with spices and garlic in a small glass bowl. Stir in half the zest and the lemon juice. Season. Brush lamb with some of the yoghurt mixture on both sides to coat lightly. Place on a plate. Cover with plastic food wrap; chill for 10 minutes.

2.Heat half the oil in a large frying pan over moderate heat. Cook lamb, in batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a large heatproof plate. Cover with foil; rest for 5 minutes. Wipe pan clean.

3.Add remaining oil to pan and heat over moderate heat. Add paneer, then cook for 1-2 minutes each side or until golden brown. Transfer to paper towels. Chop finely, then place in a small heatproof bowl. Add almonds, remaining zest, coriander and remaining yoghurt; stir to combine. Season.

4.Place lamb on a serving platter. Top each with a little paneer mixture. Serve with lemon wedges.

Use lamb rump steaks instead of cutlets; cooking time will vary. Use 1 tablespoon chermoula spice mix instead of a variety of spices. Paneer is a firm cheese available at the deli counter. If unavailable, use a firm feta.
Note

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Ingredients

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