Tandoori lamb cutlets with garlic and ginger spinach


2 tbsp full-fat Greek yoghurt

1 tbsp Tandoori powder

4 lamb chops (approx. 75g each)

1 tbsp olive oil

1 garlic clove, peeled and roughly chopped

10g fresh root ginger, peeled and grated

350g fresh spinach

15g cashew nuts, roughly chopped


1. Preheat the grill to its highest setting and line a baking tray with baking parchment.

2. Mix the yoghurt with the Tandoori powder in a large bowl and season with salt and freshly ground black pepper. Add the lamb chops and toss to coat. Place on the prepared baking tray and cook under the grill for 6 minutes on each side. Set aside to rest for a couple of minutes.

3. Meanwhile, place the olive oil in a large frying pan over a medium heat. Add the garlic and ginger and sauté for 1 minute. Add the spinach and stir to wilt the leaves — this will take 1–2 minutes. Season and keep warm.

4. Divide the spinach between two warm plates, scatter the cashew nuts all over and place the lamb chops on top to serve.

Non-fast day

Increase the portion size and serve with 2–3 tablespoons of cooked wholegrains, such as brown rice.

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