Name: Tikka masala lamb with cucumber salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 lamb shoulder chops; 2 tablespoon vegetable oil; 1 1/2 tablespoon tikka masala curry paste; 1/4 cup chopped coriander; 1 cup low-fat greek-style natural yogurt; 2 lebanese cucumbers, cut into ribbons; 2 400 g cans chickpeas, drained; 1 small red onion, halved, thinly sliced; 1 tablespoon rice wine vinegar

Tikka masala lamb with cucumber salad

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

4 lamb shoulder chops

2 tablespoon vegetable oil

1 1/2 tablespoon tikka masala curry paste

1/4 cup chopped coriander

1 cup low-fat greek-style natural yogurt

2 lebanese cucumbers, cut into ribbons

2 400 g cans chickpeas, drained

1 small red onion, halved, thinly sliced

1 tablespoon rice wine vinegar

Method

1.Place lamb in a single layer on a baking tray. Combine half the oil, curry paste and 1 tablespoon of the coriander in a small bowl. Stir to combine. Spread marinade over both sides of lamb. Stand for 5 minutes to marinate.

2.Meanwhile, place 1 tablespoon of the remaining coriander in another small bowl. Add yogurt. Season. Stir to combine.

3.Combine remaining coriander, cucumber, chickpeas, onion, vinegar and remaining oil in a bowl. Season.

4.Heat a char-grill or barbecue to moderately high. Cook lamb for 4 minutes each side or until cooked to your liking. Serve lamb with yogurt mixture and cucumber salad.

Use a vegetable peeler to cut cucumber into long thin ribbons.
Note

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