Tandoori Lamb Chops and Roast Potatoes
with Salad and Mint Yogurt
Succulent and tender lamb chops marinated in a blend of yogurt and spices, grilled to perfection for a burst of smoky, spicy flavors!
Cals 1239 · Prot 46 · Carbs 80 · Fat 84
Global Eats
Gourmet
45 min
Succulent and tender lamb chops marinated in a blend of yogurt and spices, grilled to perfection for a burst of smoky, spicy flavors!
Cals 1239 · Prot 46 · Carbs 80 · Fat 84
Global Eats
Gourmet
Ingredients
Lamb
Grass-fed Lamb chops
450 Grams
Cumin seeds
2 Grams
Fennel seeds
2 Grams
Coriander seeds
2 Grams
Small green chilli
1 Piece
Red onion
1 Piece
Tamarind paste
15 Grams
Ginger garlic paste
10 Grams
Garam masala
2 Grams
Tandoori masala
2 Grams
Fenugreek leaves
1 Gram
Salt
0.5 Tsp
New potatoes
500 Grams
Salad
Fresh coriander
15 Grams
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Lime
1 Piece
Salt
0.3 Tsp
Vegetable oil
0.5 Tbsp
Black pepper
0.3 Tsp
Mint Yogurt
Natural yogurt
4*
170 Grams
Fresh mint
10 Grams
Salt
0.3 Tsp
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 5180 / 1239 |
| Fats (g) | 84.4 |
| of which saturated (g) | 29.2 |
| Carbohydrates (g) | 80 |
| of which sugars (g) | 16 |
| Fibers (g) | 10.7 |
| Proteins (g) | 45.8 |
| Salt (g) | 2.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Toast spices
- Preheat the oven to 200°C/180°C fan.
- LIne a baking tray with baking paper.
- In a dry hot pan, add the cumin seeds, fennel seeds, and coriander seeds.
- Toast for 1-2 min until lightly smoky and fragrant.
- In a pestle and mortar, bash the seeds into a chunky texture. This is your spice mix.
Tip! Alternatively, use a spice grinder, or small plastic bag to crush your spices.
2 Make marinade
- Deseed the small green chilli. Peel the onion, and cut it in half (reserving the rest for the salad).
- To a food processor, add the small green chilli, half the onion, half of the coriander, the tamarind paste, ginger garlic paste, garam masala, tandoori masala (spicy!), fenugreek leaves, a pinch of salt, 1 Tbsp of yogurt, and half the ground spice mix.
- Blend the mixture until it forms a paste, scraping down in between.
Tip! Paste too thick? Add a small splash of water and blend.
3 Marinate lamb
- To a large bowl, add the lamb chops and blended paste, mix well and marinate for 10 min.
4 Roast potatoes
- Meanwhile, slice the potatoes (skins on) into wedges.
- Drizzle with oil, salt, pepper, and remaining spice mix.
- Roast for 10-12 min until halfway cooked through.
5 Make sides
- Meanwhile, Finely chop the reserved half onion and coriander.
- Chop the cucumbers into bite-sized pieces.
- Slice the tomatoes in half or quarters.
- Cut the lime in half.
- Add the vegetables into a bowl with a generous squeeze of lime juice, and a pinch of salt.
- Pick and finely chop the mint leaves.
- In another bowl, combine the yogurt and mint, with a pinch of salt.
6 Grill lamb chops
- Move the potatoes to the side, and add the lamb chops in the center of the baking tray.
- Roast for 10 min, then turn the grill on high, and roast for an additional 5-7 min until the lamb chops are charred and cooked to your liking.
- Serve the Tandoori Lamb Chops and Roast Potatoes with Salad and Mint Yogurt to the side.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?