Mild Tandoori Lamb with Bombay Potatoes Easy Side Salad and Yoghurt

Combine tandoori paste with 1 tbsp of Greek yoghurt and mix well, add the lamb steaks and mix well to coat. Leave to marinate for 10 minutes while you start the potatoes.

Peel and dice Dutch cream potatoes into 2cm pieces. Place in a pot and just cover with water. Add the turmeric (yellow spice packet) and a pinch of salt and bring to a boil over high heat. Simmer for 10-12 minutes until just tender. Drain and give a shake in the colander to rough up the edges.

Heat a pan over low heat and add a splash of olive oil. Add the black mustard seeds and brown spice mix and fry over low heat for 30 seconds - 1 minute until seeds start to pop. Add the potatoes and fry for 4-5 minutes until potatoes are coated and have lightly browned. Season to taste.

Heat a grill or BBQ over medium hight heat. Add the chops and cook for 2-4 minutes on each side until cooked to your liking. Rest for a few minutes before serving.

Finely slice radish. Dice tomatoes. Toss the radish and tomato with baby spinach. Dress with olive oil if desired and season to taste.

Serve the chops with the potatoes and side salad and a drizzle of yoghurt.

Combine tandoori paste with 1 tbsp of Greek yoghurt and mix well, add the lamb steaks and mix well to coat. Leave to marinate for 10 minutes while you start the potatoes.

Peel and dice Dutch cream potatoes into 2cm pieces. Place in a pot and just cover with water. Add the turmeric (yellow spice packet) and a pinch of salt and bring to a boil over high heat. Simmer for 10-12 minutes until just tender. Drain and give a shake in the colander to rough up the edges.

Heat a pan over low heat and add a splash of olive oil. Add the black mustard seeds and brown spice mix and fry over low heat for 30 seconds - 1 minute until seeds start to pop. Add the potatoes and fry for 4-5 minutes until potatoes are coated and have lightly browned. Season to taste.

Heat a grill or BBQ over medium hight heat. Add the chops and cook for 2-4 minutes on each side until cooked to your liking. Rest for a few minutes before serving.

Finely slice radish. Dice tomatoes. Toss the radish and tomato with baby spinach. Dress with olive oil if desired and season to taste.

Serve the chops with the potatoes and side salad and a drizzle of yoghurt.

Combine tandoori paste with 1 tbsp of Greek yoghurt and mix well, add the lamb steaks and mix well to coat. Leave to marinate for 10 minutes while you start the potatoes.

Peel and dice Dutch cream potatoes into 2cm pieces. Place in a pot and just cover with water. Add the turmeric (yellow spice packet) and a pinch of salt and bring to a boil over high heat. Simmer for 10-12 minutes until just tender. Drain and give a shake in the colander to rough up the edges.

Heat a pan over low heat and add a splash of olive oil. Add the black mustard seeds and brown spice mix and fry over low heat for 30 seconds - 1 minute until seeds start to pop. Add the potatoes and fry for 4-5 minutes until potatoes are coated and have lightly browned. Season to taste.

Heat a grill or BBQ over medium hight heat. Add the chops and cook for 2-4 minutes on each side until cooked to your liking. Rest for a few minutes before serving.

Finely slice radish. Dice tomatoes. Toss the radish and tomato with baby spinach. Dress with olive oil if desired and season to taste.

Serve the chops with the potatoes and side salad and a drizzle of yoghurt.

Combine tandoori paste with 1 tbsp of Greek yoghurt and mix well, add the lamb steaks and mix well to coat. Leave to marinate for 10 minutes while you start the potatoes.

Peel and dice Dutch cream potatoes into 2cm pieces. Place in a pot and just cover with water. Add the turmeric (yellow spice packet) and a pinch of salt and bring to a boil over high heat. Simmer for 10-12 minutes until just tender. Drain and give a shake in the colander to rough up the edges.

Heat a pan over low heat and add a splash of olive oil. Add the black mustard seeds and brown spice mix and fry over low heat for 30 seconds - 1 minute until seeds start to pop. Add the potatoes and fry for 4-5 minutes until potatoes are coated and have lightly browned. Season to taste.

Heat a grill or BBQ over medium hight heat. Add the chops and cook for 2-4 minutes on each side until cooked to your liking. Rest for a few minutes before serving.

Finely slice radish. Dice tomatoes. Toss the radish and tomato with baby spinach. Dress with olive oil if desired and season to taste.

Serve the chops with the potatoes and side salad and a drizzle of yoghurt.

Combine tandoori paste with 1 tbsp of Greek yoghurt and mix well, add the lamb steaks and mix well to coat. Leave to marinate for 10 minutes while you start the potatoes.

Peel and dice Dutch cream potatoes into 2cm pieces. Place in a pot and just cover with water. Add the turmeric (yellow spice packet) and a pinch of salt and bring to a boil over high heat. Simmer for 10-12 minutes until just tender. Drain and give a shake in the colander to rough up the edges.

Heat a pan over low heat and add a splash of olive oil. Add the black mustard seeds and brown spice mix and fry over low heat for 30 seconds - 1 minute until seeds start to pop. Add the potatoes and fry for 4-5 minutes until potatoes are coated and have lightly browned. Season to taste.

Heat a grill or BBQ over medium hight heat. Add the chops and cook for 2-4 minutes on each side until cooked to your liking. Rest for a few minutes before serving.

Finely slice radish. Dice tomatoes. Toss the radish and tomato with baby spinach. Dress with olive oil if desired and season to taste.

Serve the chops with the potatoes and side salad and a drizzle of yoghurt.

Combine tandoori paste with 1 tbsp of Greek yoghurt and mix well, add the lamb steaks and mix well to coat. Leave to marinate for 10 minutes while you start the potatoes.

Peel and dice Dutch cream potatoes into 2cm pieces. Place in a pot and just cover with water. Add the turmeric (yellow spice packet) and a pinch of salt and bring to a boil over high heat. Simmer for 10-12 minutes until just tender. Drain and give a shake in the colander to rough up the edges.

Heat a pan over low heat and add a splash of olive oil. Add the black mustard seeds and brown spice mix and fry over low heat for 30 seconds - 1 minute until seeds start to pop. Add the potatoes and fry for 4-5 minutes until potatoes are coated and have lightly browned. Season to taste.

Heat a grill or BBQ over medium hight heat. Add the chops and cook for 2-4 minutes on each side until cooked to your liking. Rest for a few minutes before serving.

Finely slice radish. Dice tomatoes. Toss the radish and tomato with baby spinach. Dress with olive oil if desired and season to taste.

Serve the chops with the potatoes and side salad and a drizzle of yoghurt.