Preparation time is 35minutes
Cook time is 30minutes
Total time is 1hours 5minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 1/4 cup tandoori paste
- 150grams green beans, cut into 5cm lengths
- 1teaspoons ground coriander
- 1teaspoons ground ginger
- 12 cherry tomatoes, halved
- 8-12 lamb cutlets
- 420grams canned chickpeas
- 1 lemon, wedges (to serve)
- 1/4 cup Greek yoghurt
- 50grams baby spinach
- 600grams roast mixed vegetables
- 2tablespoons olive oil
Nutrition per serving
3020kJ / 722Cal
3020 Kilojoules or 722 Calories
35% of daily energy intake*
Protein
39.8grams
Fat
42.2grams
Carbs
31.5grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine tandoori paste and yoghurt in a bowl. Add cutlets and turn to coat well. Marinate for at least 30 minutes.
Step 2 of 5
Meanwhile, from the tray, chop onion, potato, pumpkin and carrots into 3cm pieces.
Step 3 of 5
Heat oil in a large frying pan over medium heat. Add onion, garlic, coriander and ginger. Cook for 1 minute. Add vegetables and water, stirring to combine with spices. Cover, reduce heat to low and simmer for 12-15 minutes until nearly tender. Add chickpeas and beans and cook over medium-high heat until liquid has evaporated.
Step 4 of 5
Heat the BBQ grill or chargrill pan over medium-high heat. Cook cutlets for 4 minutes each side until golden.
Step 5 of 5
Stir cherry tomatoes and spinach into vegetables. Serve cutlets with vegetables and a wedge of lemon.
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