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Tandoori lamb patties with yogurt sauce

Tandoori lamb patties with yogurt sauce
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Put an Indian twist on our nation's favourite red meat, pump it up with some fresh chilli for an extra kick.

Ingredients

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

  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.
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