Indian Spiced Lamb

Ingredients

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  ⅓ cup or 82g

• Almonds

  Nuts, raw

  5 almond or 6g

• Garam masala

  1 tsp or 100g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lamb, separable lean and fat

  Average of retail cuts, trimmed to 1/8" fat, choice, raw

  6 oz or 170g

• Spinach

  Raw

  ½ cup or 15g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Fresh cilantro

  Coriander leaves, raw

  4 ½ sprigs or 10g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Preheat your grill to maximum and line a baking tray with baking parchment (this is just to make washing up easier).
2. Place the yogurt, ground almonds, garam masala, and smoked paprika in a bowl, along with a generous amount of salt and pepper. Mix thoroughly.
3. Smother the lamb cutlets with the spiced yogurt, then place on the prepared baking tray. Slide the tray under the grill and cook the cutlets for 3-4 minutes on each side, by which time the spiced yogurt should have browned in a few places.
4. Meanwhile, make a quick salad by gently tossing the spinach, tomatoes, and cucumber together in a bowl. Pile the salad onto a plate.
5. Remove the lamb cutlets from the grill and leave to rest for 1 or 2 minutes, then sit them on top of the salad. Serve up with a scattering of cilantro and a squeeze of lemon juice. Enjoy!

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