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Combine tandoori paste and yogurt. Coat lamb in mixture then chill for 2 hours, or overnight. Preheat oven to 400°F. Transfer lamb to a small baking dish and roast for 30-35 mins, until cooked to your liking. Let rest for 10 mins, covered loosely with foil. Meanwhile, to make the kachumber salad, combine tomatoes, onion and cilantro in a bowl. Add vinegar and season. Set aside. To make the masala potatoes, heat ghee in a large frying pan over medium heat. Toast spices for 1 min, stirring. Add potatoes and season. Cook, stirring, for 8-10 mins, until potatoes are golden. Add lemon juice and cook until dry. Remove from heat and toss with cilantro. Serve lamb sliced with potatoes and salad.
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Tabletop tandoor — extreme dry heat for naan and tandoori
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Tabletop tandoor — extreme dry heat for naan and tandoori
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Flat skewers prevent spinning — seekh kebab, tikka, tandoori