Olive Magazine
Tandoori Lamb Recipe with Coleslaw

Tandoori lamb steaks with chilli-spiked slaw

Published: June 13, 2016 at 9:34 am
  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 4

This recipe for tandoori lamb steaks with chilli-spiked slaw ticks all the boxes as it's low cal, low fat, low sugar, low salt and high in protein. Plus, it's really easy to make

  • High protein
  • Low calorie
  • Low fat
  • Low salt
  • Low sugar
low inkcal241
low infat8.8g
low insugars11.7g
high inprotein25.6g
low insalt0.4g


  • 1 clove garlic, crushed
  • thumb-sized piece ginger, peeled and grated
  • 1 tbsp tandoori masala spice mix
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 100g fat-free yogurt, plus 4 tbsp
  • 1 lemon, juiced and zested
  • 4 (about 100g each) lamb leg steaks, trimmed of all fat
  • a handful of leaves mint, chopped


  • 1 red pepper, finely sliced
  • 2 carrots, peeled and shredded
  • 1/4 red cabbage, finely sliced
  • 2 spring onions, shredded
  • 1-2 red chilli, seeded and finely diced
  • 2 tsp groundnut oil


  • STEP 1

    Make the marinade for the lamb by mixing the garlic, ginger, spices, 100g yogurt, half the lemon juice and some seasoning. Pour over the lamb steaks and rub in well. Cover and chill for 2 hours or overnight if you can.

  • STEP 2

    To make the slaw, toss all the ingredients together with some seasoning and a good squeeze of the remaining lemon. Mix the 4 tbsp yogurt with the mint, a little lemon zest and season.

  • STEP 3

    Heat a griddle pan or the BBQ to hot. Remove the steaks from the marinade, letting any excess drip off. Char the lamb for 4 minutes on each side, or longer if you like. Serve with the chilli slaw and mint yogurt.


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