Tandoori Roast Lamb With Kachumber Salad - cooking recipe

Ingredients

1/4 cup tandoori paste
1/4 cup plain yogurt
2 (1 lb) lamb roasts
None None Kachumber Salad
8.75 oz cherry tomatoes, quartered
1 None red onion, finely chopped
1/4 bunch fresh cilantro, chopped
2 tsp white wine vinegar
None None Masala Potatoes
2 tbsp ghee
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp cayenne pepper
4 None small baking potatoes, boiled, cubed
1 None lemon, juiced
2 tbsp fresh cilantro leaves, chopped

Preparation

Combine tandoori paste and yogurt. Coat lamb in mixture then chill for 2 hours, or overnight.
Preheat oven to 400\u00b0F. Transfer lamb to a small baking dish and roast for 30-35 mins, until cooked to your liking. Let rest for 10 mins, covered loosely with foil.
Meanwhile, to make the kachumber salad, combine tomatoes, onion and cilantro in a bowl. Add vinegar and season. Set aside.
To make the masala potatoes, heat ghee in a large frying pan over medium heat. Toast spices for 1 min, stirring. Add potatoes and season. Cook, stirring, for 8-10 mins, until potatoes are golden. Add lemon juice and cook until dry. Remove from heat and toss with cilantro.
Serve lamb sliced with potatoes and salad.