Lamb, Tomato and Sweet Potato Pot Pies
★★★★★ 4.4 (19)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
BBQ Lamb and Spinach Salad
Indian Tomato Butter Sauce
Method
BBQ Lamb and Spinach Salad
- Spray lamb with oil and season. Barbecue or char-grill lamb for 4-5 minutes on each side until cooked to your liking. Transfer to a board, cover with foil and rest for 5 minutes. Slice lamb
- Heat butter sauce in a saucepan or in the microwave
- Arrange spinach on a serving platter
- Top with lamb
- Drizzle with warm butter sauce
- Serve with lemon wedges and minted yoghurt
Indian Tomato Butter Sauce
- Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
- Stir in tomatoes, stock and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
- Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve
Tips & Hints:
- Indian Tomato Butter Sauce - Prep: 10min, Cook: 30min, Makes: 4.5 cups
- This recipe only needs one cup Indian Tomato Butter Sauce. Leftover sauce can be used for other great Ardmona recipes such as Vegetarian Curry and Butter Chicken Made Easy.
- If freezing sauce, do not add cream. Instead, add the cream once defrosted and sauce is reheated.
- Prep time is five minutes when using pre-made Indian Tomato Butter Sauce, otherwise allow one extra 30-40 minutes
BBQ Lamb and Spinach Salad
- Spray lamb with oil and season. Barbecue or char-grill lamb for 4-5 minutes on each side until cooked to your liking. Transfer to a board, cover with foil and rest for 5 minutes. Slice lamb
- Heat butter sauce in a saucepan or in the microwave
- Arrange spinach on a serving platter
- Top with lamb
- Drizzle with warm butter sauce
- Serve with lemon wedges and minted yoghurt
Indian Tomato Butter Sauce
- Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
- Stir in tomatoes, stock and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
- Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve
Tips & Hints:
- Indian Tomato Butter Sauce - Prep: 10min, Cook: 30min, Makes: 4.5 cups
- This recipe only needs one cup Indian Tomato Butter Sauce. Leftover sauce can be used for other great Ardmona recipes such as Vegetarian Curry and Butter Chicken Made Easy.
- If freezing sauce, do not add cream. Instead, add the cream once defrosted and sauce is reheated.
- Prep time is five minutes when using pre-made Indian Tomato Butter Sauce, otherwise allow one extra 30-40 minutes
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