Tandoori Lamb with Saffron Pilaf and Coconut Sambal


Tandoori Lamb with Saffron Pilaf and Coconut Sambal
This Indian-inspired meal is so easy to whip up and ready in just 30 minutes. Make sure to marinate your cutlets ahead of time to lock in flavour.

Marinade the Lamb in your favourite store-bought tandoori paste, cumin seeds and yoghurt. Yoghurt has a natural acidity and holds the marinade onto the meat. The Saffron Pilaf is made using basmati rice, a fluffy long grain rice. The Tandoori Lamb with Saffron Pilaf is finished off with a fresh Coconut Sambal.

Tandoori Lamb with Saffron Pilaf and Coconut Sambal

Serves 4


12 lamb cutlets

2 tbsp tandoori paste

1 tsp cumin seeds

2 tbsp Greek yoghurt

Saffron Pilaf

1½ cups chicken stock

1 tsp saffron threads

2 tbsp ghee

1 brown onion, finely chopped

6 curry leaves

1 tsp brown mustard seeds

1 cup basmati rice

¼ cup pistachios, toasted, chopped

Coconut Sambal

1 cup fresh coconut, shaved

1 green chilli, finely chopped

1 tbsp lime juice

½ cup coriander, chopped


Combine lamb, tandoori paste, cumin and yoghurt in a bowl. Refrigerate for 30 minutes.

To make saffron pilaf, heat stock and saffron together over low heat. Meanwhile, heat ghee in a large pan over medium heat. Add onion to ghee and cook, stirring, for 10 minutes. Add curry leaves and mustard seeds; cook for 1 minute. Add rice and combine. Add stock to rice mixture. Bring to the boil. 

Reduce heat to low. Cook, covered, for 12 minutes or until rice is tender and liquid is absorbed. Set aside, covered, for 5 minutes. Sprinkle pilaf with pistachios. 

Heat a chargrill on high. Cook lamb for 2 minutes each side for medium. Transfer to a plate, cover with foil and rest for 5 minutes. 

To make coconut sambal, combine all of the ingredients in a bowl. Season. 

Place saffron pilaf in bowls. Top with tandoori lamb, serve with coconutsambal. 


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