Ingredients
• 80ml (1/3 cup) low-fat natural yoghurt
• 1/2 small red onion, coarsely grated
• 1 tbs lemon juice
• 1 tsp paprika
• 1/2 tsp dried chilli flakes
• 3 garlic cloves, crushed
• 8 lamb cutlets, French trimmed
• 2 tsp olive oil
• 1 brown onion, finely chopped
• 1 tsp finely grated fresh ginger
• 1/2 tsp turmeric
• 500ml (2 cups) water
• 200g (1 cup) quinoa, rinsed
• 1 bunch English spinach, leaves shredded
• 2 tbs currants
• Cherry truss tomatoes, (see note) chargrilled, to serve
• Low-fat natural yoghurt, extra, to serve
Method
Step 1
Combine yoghurt, red onion, lemon juice, paprika, chilli flakes and one-third of the garlic in a glass bowl. Add lamb. Turn to coat. Cover. Place in fridge for 2 hours to marinate.
Step 2
Heat oil in a large saucepan over medium heat. Stir in the brown onion for 5 minutes or until soft. Stir in the ginger, turmeric and remaining garlic for 1 minute or until aromatic.
Step 3
Add water and quinoa. Bring to boil. Reduce heat to low. Cover. Simmer for 12 minutes or until liquid evaporates and quinoa is tender. Stir in spinach and currants. Season with pepper.
Step 4
Heat a barbecue grill or chargrill on medium-high. Spray with olive oil. Cook lamb for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2-3 minutes to rest. Serve with pilaf, tomatoes and extra yoghurt.
