Quick & Easy

Tandoori lamb cutlets with bok choy

tandoori lamb cutletswith bok choy
4
10M
35M
45M

Ingredients

Method

1.Combine lamb, paste and yoghurt in large bowl; mix well. Cover, refrigerate 15 minutes.
2.Heat oil in large non-stick frying pan; cook lamb, in batches, until browned both sides and tender. Remove lamb from pan; cover to keep warm.
3.Add bok choy, corn and coriander to same pan; cook, stirring, until bok choy is just wilted. Serve lamb cutlets with bok choy mixture.

Related stories