Tandoori lamb

Name: Tandoori lamb
Cook time: 25 min
Yield: 4

with kusundi and roast cauliflower & turmeric potatoes

Ready in around 25 mins

RECIPE FACT:

For the less adventurous WOOPer leave off the tomato kasundi (something like that)

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake)
1. TO COOK THE KUMARA:

Empty the turmeric kumara onto an oven tray lined with baking paper. Cut the cauliflower into small bite sized florets. Drizzle with olive oil and season with salt and pepper and toss cauliflower through the kumara. Cook in preheated oven for 20 mins.
2. TO PREPARE THE COURGETTES AND LAMB LEG STEAKS:

Trim the ends off the courgettes and discard. Cut in half lengthways then dice into 1 cm pieces and set aside. Remove the lamb leg steaks from their packaging and pat dry with a paper towel. Place on a plate and sprinkle over tandoori spices and 1 tbsp of olive oil. Massage the tandoori spices onto the steaks.
3. TO COOK THE LAMB LEG STEAKS AND COURGETTES:

Heat a non-stick pan on a medium-high heat. Cook the lamb leg steaks for 2-3 mins each side for medium. Remove from the pan and rest for 5 mins then thinly slice. Wipe out the pan and return to a medium-high heat. Add 1 tbsp of olive oil. Add courgette and sauté for 2-3 mins. Remove from the heat and toss through the baby spinach to wilt slightly. Season with salt and pepper.
TO SERVE:

Divide kumara and baby spinach between plates, top with sliced lamb and sautéed courgettes. Spoon over tomato kasundi and drizzle over mint yoghurt.