Ingredients

• 2 tbs tandoori paste
• 1 tbs natural yoghurt
• 2 (about 420g) lamb eye of loin (backstrap)
• Salt & freshly ground black pepper
• 2 baby cos lettuces, leaves separated, washed, dried
• 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
• 1 red capsicum, halved, deseeded, thinly sliced
• 1 small red onion, halved, thinly sliced
• 80g (1/2 cup) roasted salted cashews
• 1 x 75g pkt Patak's mini pappadums
• 1/2 cup fresh coriander leaves
• 1/2 cup fresh mint leaves

• Mango chutney dressing

• 1 tsp cumin seeds
• 2 tbs peanut oil
• 2 tbs mango chutney
• 1 tbs fresh lemon juice
• Salt & freshly ground black pepper

Description

Tandoori Lamb Salad Recipe - Combine The Tandoori Paste And Yoghurt In A Large Glass Or Ceramic Bowl. Add The Lamb And Turn To Coat. Set Aside For 10 Minutes To Develop The Flavours. Meanwhile, To Make The...

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