Tandoori lamb with smashed potatoes

Looking for a way to spice up your evening? This tandoori lamb with smashed potatoes is bursting with flavour and easy to make.



Note: + cooling & resting time



  • 600g Coles Australian Lamb Leg Steaks, trimmed
  • 2 tbs tandoori paste
  • 2 tbs olive oil
  • 2 cups (240g) frozen peas
  • 120g pkt baby spinach leaves
  • 1/4 cup (60g) Greek-style yoghurt
  • Lemon wedges, to serve

Smashed potatoes

  • 500g pkt microwavable baby potatoes
  • 1 tbs olive oil
  • 1 garlic clove, crushed



Preheat oven to 240°C. To make the smashed potatoes, microwave the potatoes for 8 mins following packet directions. Set aside to cool slightly. Transfer to a medium roasting pan or ovenproof dish. Use the back of a wooden spoon or a clean tea towel to squash potatoes. Combine the oil and garlic in a bowl. Drizzle over the potatoes. Bake for 15 mins or until golden brown. 


Meanwhile, place the lamb in a large shallow dish. Add the tandoori paste and oil and rub to coat. Heat a large non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 mins each side or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 5 mins to rest.


Cook peas in a medium saucepan of boiling water for 2 mins. Drain, then return to the pan. Add the spinach and stir over low heat for 1 min or until spinach just wilts. 


Divide lamb, potatoes, peas and spinach evenly among serving plates. Serve with yoghurt and lemon wedges.

Tip: Check labels on tandoori paste and choose a brand with the lowest amount of sodium.


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Nutritional information

Energy 2167kJ/518 cals (25%) Protein 38g (76%) Fat 29g (41%) Sat Fat 7g (29%) Sodium 496mg (25%) Carbs 23 (7%) Sugar 5g (6%) Dietary Fibre 6g (20%) 

Dietary information

No added sugar

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Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.