Tandoori lamb patties with yoghurt sauce

Watch Food Safari’s Pakistani episode, in which Nighat Hassan shares her tandoori chicken recipe. You might also like this tandoori chicken pizza, or our pappadums with tandoori chicken recipe.

Credit: Tammi Kwok

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 2 small onions, finely chopped
• 500g lean lamb mince
• 1 tbsp tandoori paste
• 1½ cups (300g) basmati rice
• 1 cup (280g) low-fat natural yogurt
• ¼ cup chopped coriander leaves
• 300g green beans, trimmed

Instructions

1. Lightly spray a frying pan with oil and heat on medium. Cook onion for 3 minutes, stirring, until soft. Cool slightly. Combine with lamb mince and tandoori paste in a bowl. Season with pepper. With wet hands, shape mince mixture into 12 patties.
2. Cook rice in a large saucepan of boiling, salted water according to packet directions. Drain and keep warm.
3. Meanwhile, heat a frying pan on medium and cook lamb patties for 3 minutes each side, until cooked through. Combine yogurt and coriander in a bowl. Season to taste. Cook beans in a saucepan of boiling, salted water for 3 minutes, until tender but still crisp. 
4. Serve lamb patties with rice, beans and yogurt sauce.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.