Tandoori Lamb Cutlets with Bombay potatoes

 

I started off with this recipe. There’s not all that many changes:

Lemon juice in the tandoori marinade.

Lemon juice instead of oil when roasting herbs and spices

An extra tomato.

Added Coriander seed in with the mustard seeds

Bit more Spinach.

I cooked some rice for Jeremy, Cous Cous for me, to pad it out to six meals (Two for lunch tomorrow, two to freeze)

Here’s the bombay potatoes before adding the tomatoes

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