Tandoori Lamb Salad

By Mehnuraz Shobnom, Homecook Finalist of the Year
Tandoori Lamb Salad
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Loin Fillets
  • 2 tsp ground ginger
  • 2 garlic cloves
  • 2 tsp ground black pepper
  • 3 tsp garam masala
  • ¼ tsp salt
  • 1 red chilli, deseeded„ roughly chopped
  • 2 shallots, peeled
  • 2 tsp dried fenugreek leaves
  • ¼ cup plain yoghurt 
  • 2-3 Tbsp lemon juice 
  • ½ cos lettuce
  • 100 g cherry tomato 
  • ½ red onion
  • 4 babycanots

Chilli & Yoghurt Dressing

  • 1 cup plain yoghurt
  • 1 Tbsp chilliflakes
  • Lime juice and wedges
  • ¼ cup coriander and mint leaves, to serve


Remove the lamb from the fridge and allow to come to room temperature. 

Blend ginger, garlic cloves, black pepper, garam masala, chilli, salt, fenugreek and shallots in a blender or food processor. Scrape down sides and blitz until it forms a paste.

Mix spice paste into yoghurt and add lemon juice to taste. Spread over lamb, coating all sides. Marinate for at least 15 minutes.

To make the Chilli & Yoghurt Dressing, mix together yoghurt with chilli flakes. Season with salt, freshly ground black pepper and lime juice. 

Preheat a grill plate or frying pan. Cook the lamb for 3-4 minutes on each side. Rest 5 minutes before slicing.

Serve with a salad of lettuce, tomatoes, red onion slices and baby carrots. Accompany with Chilli & Yoghurt Dressing and garnish with coriander, mint and lime wedges.

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