ith chicken and drizzle raita over.
Raita.
Combine all ingredients
medium rare-medium well).
Raita.
In a medium size
erving plate. Serve with Spinach Raita and naan bread.
To
Prepare Raita: Drain excess liquid from cucumber
oil to keep warm.
Raita: - Best made for immediate use
For raita:
Mix yogurt, mint, cilantro,
ime about 20 minutes.
Raita:
In a medium bowl
hickens.
Meanwhile, for the raita, mix all ingredients in a
re tender.
For the raita, combine all ingredients in a
mins.
Meanwhile, make raita by combining all ingredients in
Combine chicken with paste in large bowl.
Cook chicken, in batches, on heated oiled grill pan (or on the grill) until browned all over and cooked through.
For the cucumber-mint raita, combine ingredients in medium bowl.
Serve chicken with cucumber-mint raita.
Combine lime juice, tandoori paste and yogurt in a medium bowl. Add chicken and toss to coat in marinade.
Oil a grill plate (or grill) and place over medium-high heat. Working in batches, cook chicken for 5-7 mins, or until cooked through. Let stand for 5 mins then slice thickly.
Meanwhile, to make the raita, combine yogurt, cucumber and mint in a small bowl.
Distribute chicken, pea tendrils and raita between tortillas. Fold into triangle-shaped pockets. Serve.
ins.
Meanwhile, for the raita, combine all ingredients in a
aper towels.
Meanwhile, for raita, in a small bowl combine
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
br>Meanwhile, for the cucumber raita, combine all ingredients in medium
aste.
For the spinach raita, melt the butter in a
ender.
Meanwhile, for the raita, combine yogurt, buttermilk, mint and
In a food processor, process yogurt, onion, lemon juice, 1 tbsp oil, ginger, garlic and spices until smooth. Transfer to a large bowl, add lamb and turn to coat. Set aside.
To make the chutney, combine all ingredients in a small bowl. To make the raita, combine ingredients in a separate small bowl.
Heat extra oil in a large frying pan over medium-high heat. Cook lamb, in batches, until cooked to your liking. Sprinkle with spring onions and serve with chutney and raita.
Preheat grill and oil grates. Combine lamb chops with tandoori paste and yogurt in a large bowl. Grill until browned on both sides and cooked to your liking.
For the tomato sambal, mix tomatoes, cucumber and onion in a medium bowl with lemon juice and garlic.
For the mint raita, blend or process yogurt with mint and cilantro until smooth.
Grill naan until toasted.
Serve lamb with tomato sambal, mint raita and toasted naan.