eCook Meal
Tandoori Lamb Chop
with roasted beetroot & a coriander yoghurt
After this inspired Indian meal, you will sit back and bask in the feeling of complete culinary satisfaction. Oven-roasted beets share a plate with aromatic Tandoori lamb, expertly spiced to bring out the best in the meat while complementing the rest of the flavours: coriander-infused yoghurt, a chilli-cucumber salsa, and crispy poppadoms.
Serving guide
Choose your portion size.
BEGIN THE BEET
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
SPICY Cucumber & COOLING YOGHURT
In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced Cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes.
PUFFY POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER = DONE
Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby Yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef!
BEGIN THE BEET
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
SPICY Cucumber & COOLING YOGHURT
In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced Cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes.
PUFFY POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER = DONE
Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby Yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef!
BEGIN THE BEET
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
SPICY Cucumber & COOLING YOGHURT
In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced Cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes.
PUFFY POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER = DONE
Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby Yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef!
BEGIN THE BEET
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
SPICY Cucumber & COOLING YOGHURT
In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced Cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes.
PUFFY POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER = DONE
Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby Yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R285.57
for 4 servings · R71.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
Not in the Woolies basket — source these elsewhere:
- Tandoori Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tandoori Lamb Chop?
The preparation time for Tandoori Lamb Chop with roasted beetroot & a coriander yoghurt is between 25 and 45 minutes.
What is the total time required to make Tandoori Lamb Chop with roasted beetroot & a coriander yoghurt?
The total time required to make Tandoori Lamb Chop with roasted beetroot & a coriander yoghurt is between 40 and 55 minutes.
How many servings does Tandoori Lamb Chop provide?
4 servings
What are the main ingredients in Tandoori Lamb Chop?
Beetroot, Chilli, Cucumber, Free-range Lamb Leg Chops, Fresh Coriander, Poppadom, Tandoori Mix, Yoghurt
What is the nutritional information of Tandoori Lamb Chop?
Calories: 712, Carbs: 29 grams, Fat: grams, Protein: 36.8 grams, Sugar: 5.3 grams, Salt: 1077 grams
How do I prepare Tandoori Lamb Chop?
BEGIN THE BEET: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). DINNER = DONE: Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef! TANDOORI LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes. SPICY CUCUMBER & COOLING YOGHURT: In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside. PUFFY POPPADOMS: Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
What should be prepared from my kitchen to make Tandoori Lamb Chop?
Beetroot, Chilli, Cucumber, Free-range Lamb Leg Chops, Fresh Coriander, Poppadom, Tandoori Mix, Yoghurt
How many calories does Tandoori Lamb Chop have?
712 calories
How much fat content does Tandoori Lamb Chop have?
grams