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.
This tandoori lamb with mashed potatoes recipe was created in partnership with the Heart Foundation. Start by preheating the oven to 240 degrees Celsius. To make the smashed potatoes, microwave the potatoes for eight minutes, following packet directions. Set aside to cool slightly. Transfer to a medium roasting pan or ovenproof dish. Using a clean tea towel, squash the potatoes.
Place the oil and garlic in a bowl and stir to combine. Drizzle over the potatoes. Bake for 15 minutes or until golden brown. Place the lamb in a large shallow dish, add the tandoori paste and oil. Turn to evenly coat the lamb. Heat a large nonstick frying pan over medium-high heat. Add the lamb and cook for four to five minutes each side or until cooked to your liking.
Transfer the lamb to a plate and cover with foil. Set aside for five minutes to rest. Cook the peas in a medium saucepan of boiling water for two minutes. Drain then return to the pan, add the spinach and stir over low heat for one minute or until the spinach just wilts. Divide the spinach mixture, potatoes and lamb evenly among serving plates.
Serve with lemon wedges and yoghurt and a sprinkling of pepper. This filling family meal is packed with delicious veggies and Indian-inspired flavours.
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
- 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.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.
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%)
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