Indian Inspired Mixed Grill with Madras Potato Salad

Indian Inspired Mixed Grill with Madras Potato Salad
  • 4 servings
  • 40 minutes to prepare
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Ingredients

  • 4 lamb chops
  • 4 boneless chicken thighs
  • 4 Cumberland sausages
  • For The Lamb Koftas:
  • 200g minced lamb
  • 1 finely chopped chilli
  • 1 sprig coriander, chopped
  • 1 shallot, finely chopped
  • 1/2 tsp crushed coriander seeds
  • 1/2 tsp crushed cumin seeds
  • 1tsp madras curry powder
  • Pinch cinnamon powder
  • For The Marinade:
  • 25g crushed garlic
  • 25g puréed ginger
  • 25ml vegetable oil
  • 150g tandoori paste
  • 150g Greek yoghurt
  • For The Madras Potato Salad:
  • 500g new potatoes
  • 1 bunch spring onions, sliced
  • 50g madras curry paste
  • 1 lime, juice only
  • 100g mayonnaise
  • 1 small bunch coriander, chopped
  • Salt and pepper, to taste

Instructions

Method:

  1. To prepare the lamb koftas, mix the minced lamb, chilli, coriander, shallot, coriander seeds, cumin seeds, madras curry powder and cinnamon powder, and shape into 4 small burgers.
  2. To make the marinade, mix the the crushed garlic, ginger and vegetable oil to a paste and then brush the lamb chops, chicken thighs and sausages, then leave to marinate for 30 minutes.
  3. Mix the tandoori paste and Greek yoghurt and coat each piece of meat and allow to marinate for a further 30 minutes at room temperature.
  4. To make the potato salad, wash and chop the potatoes to even sized pieces and bring to the boil in salted water.
  5. Once the potatoes are tender, drain the water and place in a bowl with the sliced spring onions, madras curry paste and a squeeze of lime juice. Allow to cool down before you add the mayonnaise, chopped coriander and season to taste.
  6. Preheat the oven to 200°c/180°c Fan/392°F/Gas Mark 6.
  7. Place the chicken thighs and sausages on a lightly oiled tray and place in the preheated oven for 8 minutes. Carefully add the lamb chops and koftas to the tray and cook for a further 8 minutes. Allow to rest for 5 minutes before serving with the madras potato salad.

Chef’s Tip:

Make this recipe vegetarian by swapping out the meat for large pieces of seasonal vegetables like sweet potato, cauliflower and squash.