01 Aug 2010 Recipe of the month for August

Tandoori spiced chicken and lamb chops with carrot and peanut raita


These are lovely spiced dishes which are great to cook on a BBQ as well! What better way to spend the summer. Simple as that!

1 whole chicken, jointed or 8 chicken portions
4 lamb chops
80g tandoori powder
20ml oil
salt
Lemon garnish

• Mix the tandoori powder with a little salt. Slowly add water to form a runny paste and cover the chicken and lamb with the marinade in seperate bowls. Leave in the refrigerator for at least 30 mins.
• Heat the oven to 200°C, gas mark 6, and bake for 35 mins or until both meats are cooked. Note that they will take different lengths of time to cook - the lamb will probably coomk more quickly than the chicken. Garnish with lemon.

Carrot and peanut raita

2 large carrots, peeled
100g roasted salted peanuts
1 small clove garlic, peeled and coarsely chopped
1 large fresh green chilli, finely chopped
¼tsp salt
250g thick set natural yoghurt
½tsp sugar
1tbsp finely chopped coriander

• Grate the carrots coarsely.
• Crush the peanuts with a pestle or rolling pin.
• Mix together the garlic, chilli and salt and crush to a pulp.
• Beat the yoghurt until smooth and stir in the garlic mixture.
• Add the carrots, peanuts, sugar and coriander, mix thoroughly.
• Place in a serving dish and cover until required.