Tandoori Lamb Recipe with Coleslaw

Tandoori lamb steaks with chilli-spiked slaw

  • serves 4
  • Easy

This recipe for tandoori lamb steaks with chilli-spiked slaw ticks all the boxes as it's low cal, low fat, low sugar, low salt and high in protein. Plus, it's really easy to make



  • garlic 1 clove, crushed
  • ginger thumb-sized piece, peeled and grated
  • tandoori masala spice mix 1 tbsp
  • ground turmeric ½ tsp
  • ground cumin ½ tsp
  • fat-free yogurt 100g, plus 4 tbsp
  • lemon 1, juiced and zested
  • lamb leg steaks 4 (about 100g each), trimmed of all fat
  • mint a handful of leaves, chopped


  • red pepper 1, finely sliced
  • carrots 2, peeled and shredded
  • red cabbage 1/4, finely sliced
  • spring onions 2, shredded
  • red chilli 1-2, seeded and finely diced
  • groundnut oil 2 tsp


  • 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.

Nutritional Information

  • Kcals 241
  • Fat 8.8g
  • Saturates 3g
  • Carbs 12.6g
  • Sugars 11.7g
  • Fibre 4.4g
  • Protein 25.6g
  • Salt 0.4g