‘Tandoori lamb cutlets with bombay potatoes‘ sounds complicated doesn’t it? Surprisingly this dish doesn’t even take more than 30 minutes to make!

This dish is a simple, casual, creative and mostly importantly a time efficient dish that answers the dilemmas for any stressed busy individual! Thus, if time hasn’t been in your favor lately, give this dish a try!

To make Tandoori lamb cutlets with bombay potatoes, you will need the following,
2 tbs gluten-free tandoori paste (we used Patak’s)
1 tbs honey
2 tbs natural yoghurt, plus extra to serve
12 French-trimmed lamb cutlets
700g chat potatoes, quartered
1/4 cup (60ml) sunflower oil
2 tsp black mustard seeds
2 tsp gluten-free mild curry powder (we used Keen’s Traditional Curry Powder)
1 tsp garam masala (Indian spice mix)
2 tsp grated fresh ginger
2 tomatoes, seeds removed, cut into thin wedges
100g baby spinach leaves
Mango chutney, to serve

To retrieve the recipe for Tandoori lamb cutlets with bombay potatoes, please be directed here.

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