Tandoori Roast Lamb With Kachumber Salad Recipe

Name: Tandoori Roast Lamb With Kachumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup tandoori paste; 1/4 cup plain yogurt; 2 (1 lb) lamb roasts; None None Kachumber Salad; 8.75 oz cherry tomatoes, quartered; 1 None red onion, finely chopped; 1/4 bunch fresh cilantro, chopped; 2 tsp white wine vinegar; None None Masala Potatoes; 2 tbsp ghee; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp ground coriander; 1 tsp ground turmeric; 1/4 tsp cayenne pepper; 4 None small baking potatoes, boiled, cubed; 1 None lemon, juiced; 2 tbsp fresh cilantro leaves, chopped

Servings: persons

1/4 cup tandoori paste
1/4 cup plain yogurt
2 (1 lb) lamb roasts
None None Kachumber Salad
8.75 oz cherry tomatoes, quartered
1 None red onion, finely chopped
1/4 bunch fresh cilantro, chopped
2 tsp white wine vinegar
None None Masala Potatoes
2 tbsp ghee
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp cayenne pepper
4 None small baking potatoes, boiled, cubed
1 None lemon, juiced
2 tbsp fresh cilantro leaves, chopped

1
Combine tandoori paste and yogurt. Coat lamb in mixture then chill for 2 hours, or overnight.
2
Preheat oven to 400u00b0F. Transfer lamb to a small baking dish and roast for 30-35 mins, until cooked to your liking. Let rest for 10 mins, covered loosely with foil.
3
Meanwhile, to make the kachumber salad, combine tomatoes, onion and cilantro in a bowl. Add vinegar and season. Set aside.
4
To make the masala potatoes, heat ghee in a large frying pan over medium heat. Toast spices for 1 min, stirring. Add potatoes and season. Cook, stirring, for 8-10 mins, until potatoes are golden. Add lemon juice and cook until dry. Remove from heat and toss with cilantro.
5
Serve lamb sliced with potatoes and salad.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup tandoori paste, 1/4 cup plain yogurt, 2 (1 lb) lamb roasts, None None Kachumber Salad, and more.

Yes, Tandoori Roast Lamb With Kachumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tandoori Roast Lamb With Kachumber Salad

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