Tandoori Lamb With Rice Salad

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The ingredient of Tandoori Lamb With Rice Salad

• 1 3 cup medium tandoori paste
• 1 4 cup plain yoghurt
• 1 tablespoon lemon juice
• 8 880g lamb midloin chops
• canola oil cooking spray
• mini naan breads to serve
• 1 cup basmati rice
• 1 4 teaspoon ground turmeric
• 1 small red capsicum finely chopped
• 1 3 cup roughly chopped fresh mint leaves
• 1 4 cup flaked almonds toasted
• 1 4 cup raisins chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

The Instruction of tandoori lamb with rice salad

• combine tandoori paste yoghurt and lemon juice in a bowl add lamb turn to coat cover and refrigerate for 30 minutes
• make rice salad bring 6 cups of cold water to the boil in a saucepan over high heat add rice and turmeric cook covered for 10 to 12 minutes or until tender drain combine rice capsicum mint almonds and raisins in a bowl combine oil and lemon juice in a jug pour over rice mixture toss to combine
• spray a barbecue plate or chargrill with oil heat over medium high heat remove lamb from tandoori mixture cook for 4 to 5 minutes each side for medium or until cooked to your liking serve with rice salad and naan

Nutritions of Tandoori Lamb With Rice Salad

calories: 1013 599 calories
calories: 61 grams fat
calories: 21 grams saturated fat
calories: 55 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 60 grams protein
calories: 157 milligrams cholesterol
calories: 959 89 milligrams sodium
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calories: nutritioninformation