Tandoori Lamb Cutlets With Pea And Potato Pilaf Recipe

Ingredients For Tandoori Lamb Cutlets With Pea And Potato Pilaf Recipe

• 0.33000000000000007 cup Tandoori paste
• 0.5 cup Greek Yoghurt
• 12 Coles australian lamb cutlets
• 1.5 piece 2 washed potatoes, peeled, cut into cm
• 1 tablespoon Vegetable Oil
• 1 Brown onion, finely chopped
• 2 Garlic Cloves, Crushed
• 2 teaspoon Finely grated ginger
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric
• 1 Bay leaf
• 1.5 cup Basmati rice, rinsed
• 2.5 cup Chicken stock, warmed
• 1 cup Frozen peas
• Coriander leaves, to serve
• Greek yoghurt, extra to serve