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Tandoori Lamb

Tandoori Lamb

with Roasted Carrot & Chickpea Salad

Tandoori and yoghurt infused lamb leg steaks are the centrepiece of a sumptuous supper in vibrant orange and green. Roasting the chickpeas and carrots transforms their flavour, and retains all the goodness inside to boot. This dish couldn’t be simpler, but is jam high fibre packed with unique flavour.

Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tbs

tandoori paste

1 tub

Greek-style yoghurt

(Contains Milk;)

2 steak

Lamb Leg

1 tin

chickpeas

2

carrots

1 tsp

cumin

1 bag

baby spinach leaves

1 bunch

mint

Not included in your delivery

1 tbs

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2100 kcal
Fat22.5 g
of which saturates7.3 g
Carbohydrate24.9 g
of which sugars11.8 g
Dietary Fibre0 g
Protein44 g
Cholesterol0 mg
Sodium565 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Peeler
Sieve
Bowl
Baking Paper
Baking Tray
Paper Towel
Aluminum Foil
Pan
Plate
Small Bowl

Instructions

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, rinse and drain the chickpeas. Peel the carrots and cut them into 2 cm thick rounds. Finely chop the mint and wash the baby spinach.

Marinate the lamb leg steaks
2

Combine the tandoori paste and half of the Greek yoghurt in a medium bowl. Add the lamb leg steaks and coat well in the tandoori marinade. Set aside.

Prepare the chickpeas
3

Place the chickpeas on a lined oven tray and dab with the paper towel to remove excess moisture. Add the carrot to the tray and toss the carrot and chickpeas in the olive oil and cumin. Season with salt and pepper and cook in the oven for 35 minutes or until the carrot is tender. Place the baby spinach in a medium bowl and pour the hot carrot and chickpeas directly over the baby spinach and toss well.

Cook the lamb
4

Meanwhile, heat a lightly greased medium frying pan over a medium-high heat. Add the lamb leg steaks and cook for 2 minutes on each side, for medium rare or until cooked to your liking. Transfer to a plate, cover with foil and rest for 3 minutes.

5

In a small bowl combine the remaining Greek yoghurt and mint. Season to taste with salt and pepper.

6

To serve, divide the roasted carrot and chickpea salad between plates. Top with the tandoori steak and dollop with the minted yoghurt.