Tandoori lamb steaks with chilli-spiked slaw
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- 1 clove garliccrushed
- thumb-sized piece gingerpeeled and grated
- 1 tbsp tandoori masala spice mix
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 100g fat-free yogurtplus 4 tbsp
- 1 lemonjuiced and zested
- 4 (about 100g each) lamb leg steakstrimmed of all fat
- a handful of leaves mintchopped
CHILLI SLAW
- 1 red pepperfinely sliced
- 2 carrotspeeled and shredded
- 1/4 red cabbagefinely sliced
- 2 spring onionsshredded
- 1-2 red chilliseeded and finely diced
- 2 tsp groundnut oil
Nutrition: per serving
- kcal241low
- fat8.8glow
- saturates3g
- carbs12.6g
- sugars11.7glow
- fibre4.4g
- protein25.6ghigh
- salt0.4glow
Method
step 1
Make the marinade for the lamb by mixing the garlic, ginger, spices, 100g yogurt, half the lemon juice and some seasoning. Pour over the lamb steaks and rub in well. Cover and chill for 2 hours or overnight if you can.
step 2
To make the slaw, toss all the ingredients together with some seasoning and a good squeeze of the remaining lemon. Mix the 4 tbsp yogurt with the mint, a little lemon zest and season.
step 3
Heat a griddle pan or the BBQ to hot. Remove the steaks from the marinade, letting any excess drip off. Char the lamb for 4 minutes on each side, or longer if you like. Serve with the chilli slaw and mint yogurt.
