Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tandoori lamb steaks with chilli-spiked slaw
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 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
CHILLI SLAW
- 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
Method
- 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.
