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

This entry was posted in Lamb, Less than 30 minutes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s