Tandoori Lamb Platter - Easy Entertaining

This is a great Indian inspired platter.

It is simple and sensationally tasty.

Entertaining is made very easy with this platter.

Prepare, arrange, sit back and allow everyone to help themselves!

INGREDIENTS (Serves 4)

Tandoori Lamb

1kg Lamb Backstraps (approx 3 to 4)

1/4 Cup Tandoori Paste

Sweet Potato Chips

2 Medium Sweet Potatoes, scrubbed and mandolined into thin slices

Oil Spray

1/2 Tsp Sea Salt

Salsa

1/2 Salad Onion

3 Tomatoes, deseeded, finely chopped

1 Lebanese Cucumber, deseeded, finely chopped

1/4 Cup Coriander, finely chopped

1 Tbsp Lemon Juice

Chutney Sauce

1/3 Cup Mango Chutney (use Hot Mango Pickle if you enjoy spicy food)

1/3 Cup Natural Yoghurt

1 Tbsp Coriander, coarsely chopped

1 Tbsp Lemon Juice

3 Tbsps Cashews

50g Spinach

4 Mini Naan Breads, warmed thru (optional)

METHOD

Preheat oven to 200 degrees Celsius.

Tandoori Lamb

Combine lamb and tandoori paste in a non-metallic bowl. Cover and refrigerate for 30 minutes, if time permits.

Heat a large frying pan over a medium to high heat. Spray lightly with oil. Cook lamb for 4 to 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover loosely with foil, and allow to sit for minutes. Thin slice against the grain.

Sweet Potato Chips

Divide sweet potato slices, in a single layer between two baking paper lined oven trays. Spray lightly with oil. Sprinkle with salt. Place on lower oven rack, bake for 20 to 25 minutes,turning once.

Chutney Sauce

Combine chutney, yoghurt, lemon juice and coriander in a bowl.

Salsa

Combine tomatoes, cucumber, lemon juice, coriander and onion in a bowl.

Naan (if using)

Place naan on a large baking tray. Warm thru for 10 to 15 minutes. Tear into large pieces.

To Serve

Arrange lamb, spinach, cashews, chutney sauce, sweet potato chips, salsa, and naan on a large platter. Serve immediately.