Tandoori Roast Lamb With Kachumber Salad

• 1/4 cup tandoori paste
• 1/4 cup plain yogurt
• 2 pounds lamb roasts
• salad Kachumber
• 8 3/4 ounces cherry tomatoes quartered
• 1 red onion finely chopped
• 1/4 bunch fresh cilantro chopped
• 2 teaspoons white wine vinegar
• potatoes Masala
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 4 baking potatoes small, boiled, cubed
• 1 lemon juiced
• 2 tablespoons cilantro leaves fresh, 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, salad kachumber, tomatoes, red onion, cilantro, white wine vinegar, potatoes masala, ghee, cumin seeds, mustard seeds, ground coriander, ground turmeric, cayenne pepper, baking potatoes, lemon juiced, cilantro

Taken from www.yummly.com/recipe/Tandoori-Roast-Lamb-with-Kachumber-Salad-1401914 (may not work)