Ingredients

8 lamb cutlets, frenched (400g)

4 tablespoons plain low fat yoghurt

2 tablespoons tandoori paste

Method

Place all the ingredients together in a freezer bag and combine ensuring that the cutlets are well coated. Leave to marinate overnight or freeze until ready to use.

Preheat grill to high heat and grill for approximately 5 minutes each side until done to your liking.

Serve with salad or some steamed vegetables of your choice.

Hint: meat still cooks after you take it off the grill – for a really tender cutlet take it off 1-2 minutes before it’s done to your liking and allow to stand for a couple of minutes. This will allow the juices of the meat to settle and prevent the cutlet from becoming too tough.

Substitute lamb with chicken, prawns, pork or firm tofu.

Suitable for all meals.

Serves 4

Per serving: 915kJ/218 cals, 30g protein, 9g fat, 2g carbohydrates, 0g fibre.