Tandoori Roast Lamb With Kachumber Salad

• 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

1. Combine tandoori paste and yogurt. Coat lamb in mixture then chill for 2 hours, or overnight.
2. Preheat oven to 400u0b0F. 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.
3. Meanwhile, to make the kachumber salad, combine tomatoes, onion and cilantro in a bowl. Add vinegar and season. Set aside.
4. 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.
5. Serve lamb sliced with potatoes and salad.

tandoori paste, plain yogurt, lamb roasts, kachumber salad, cherry tomatoes, red onion, fresh cilantro, white wine vinegar, potatoes, ghee, cumin seeds, seeds, ground coriander, ground turmeric, cayenne pepper, baking potatoes, lemon, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/27807 (may not work)