BBQ Tandoori Lamb with Bean and Coconut Salad
Today’s dinner date! BBQ Tandoori Lamb with Bean and Coconut Salad. Could be a winner for Valentine’s Day!
Ingredients
- 500g Diced Lamb
- 2 Tbsp Mrs Rogers Garam Masala
- 2 Tbsp Plain Yoghurt
- 1 tsp Fresh grated Ginger
- 1 tsp Crushed Garlic
- Juice of 1 Lemon
- 200g Green Beans
- 1/2 cup Shredded Coconut
- 100g Baby Spinach Leaves
- Tzatziki Dip to serve
Directions
- Mix the Garam Masala, yoghurt, ginger, garlic and lemon juice together. Toss the diced lamb in the marinade and set aside while you prepare the salad.
- Boil the jug and cover the coconut in a small bowl. Set aside. Slice the beans in half, longways. Blanch the beans for 2-3 minutes. Drain the beans and set aside too cool.
- Heat a frypan on a medium heat. Add the almonds and toss slightly to brown. Set aside. Add the lamb to the pan and cook for 3 -4 minutes. While the lamb is cooking, drain the coconut and cool under running water and continue to drain. Mix the beans, spinach, and coconut together and place on a serving plate. Place the lamb on top and dress with tzatziki dip.