Tandoori Lamb Cutlets With Pea And Potato Pilaf Recipe
Recipe By Taste
For a fresh tasty meal, serve up these succulent lamb cutlets served with fragrant pea and potato rice.
4.1
15 Rating -
Rate
Non Vegdiet
2hr 45minstotal
2hr 15minsPrep
30minsCook
2hr 45m.total
2hr 15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tandoori Lamb Cutlets With Pea And Potato Pilaf Recipe
- 0.08 cup Tandoori paste
- 0.13 cup Greek Yoghurt
- 3 Coles australian lamb cutlets
- 0.38 piece 2 washed potatoes, peeled, cut into cm
- 1/4 tablespoon Vegetable Oil
- 1/4 Brown onion, finely chopped
- 1/2 Garlic Cloves, Crushed
- 1/2 teaspoon Finely grated ginger
- 1/4 teaspoon Cumin seeds
- 0.13 teaspoon Turmeric
- 1/4 Bay leaf
- 0.38 cup Basmati rice, rinsed
- 0.63 cup Chicken stock, warmed
- 1/4 cup Frozen peas
- As required Coriander leaves, to serve
- As required Greek yoghurt, extra to serve
Nutrition
value
value
433
calories per serving
6 g Fat13 g Protein79 g Carbs9 g FiberOther
Current Totals
- Fat6g
- Protein13g
- Carbs79g
- Fiber9g
MacroNutrients
- Carbs79g
- Protein13g
- Fiber9g
Fats
- Fat6g
Vitamins & Minerals
- Calcium80mg
- Iron4mg
- Vitamin A311mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B964mcg
- Vitamin B120mcg
- Vitamin C40mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium91mg
- Manganese2mg
- Phosphorus165mg
- Selenium8mcg
- Zinc2mg
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