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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tandoori Roast Lamb With Kachumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions