Barbecued Tandoori Lamb Cutlets With Coconut Rice Recipe
Recipe By Taste
Fire up the barbie for these spicy, juicy barbecued tandoori lamb cutlets, served with coconut rice, it can be made in just 10 minutes
4.9
11 Rating -
Rate
Non Vegdiet
10minstotal
10minsCook
10m.total
10m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Barbecued Tandoori Lamb Cutlets With Coconut Rice Recipe
- 1/2 tablespoon Gluten free tandoori paste
- 1/4 tablespoon Olive oil
- 2 French trimmed lamb cutlets
- 50 gram Green Beans
- 62.50 gram 2 pkt tilda microwave coconut steamed basmati rice
- 12.50 gram Natural sliced almonds
- 20 gram Currants
- 25 gram Baby spinach
Nutrition
value
value
346
calories per serving
11 g Fat8 g Protein52 g Carbs5 g FiberOther
Current Totals
- Fat11g
- Protein8g
- Carbs52g
- Fiber5g
MacroNutrients
- Carbs52g
- Protein8g
- Fiber5g
Fats
- Fat11g
Vitamins & Minerals
- Calcium62mg
- Iron2mg
- Vitamin A664mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B948mcg
- Vitamin B120mcg
- Vitamin C44mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium77mg
- Manganese1mg
- Phosphorus140mg
- Selenium2mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste