For this recipe I used:
Tandoori Spice Mix (any brand)
A cook bag or skewers if you prefer
100g fat free yogurt
1 teaspoon sweetner
Sugar free mint concentrate (containing just mint and vinegar)
2 lamb chops
1 red onion
Trim all visible fat from the lamb and dice into roughly 2 cm cubes. Place all the diced lamb into a cook bag. Sprinkle over the tandoori marinade. I used 10g of marinade for 2 lamb chops. Shake until all your lamb is coated and place in the fridge for 2 to 3 hours.
Chop 2 red onions into quarters, and place on a baking tray sprayed with frylight. Bake for 15 mins at 180Â°.
After 15 mins add your lamb to the oven for a further 12 minutes.
Meanwhile weigh out 100g of fat free yogurt. Add 1 teaspoon of mint sauce, be sure to drain off the vinegar from the spoon before adding to your yogurt. Add around a teaspoon of sweetner to the dip. You may wish to add sweetner a little at a time, tasting as you go to get the right flavour. About a teaspoon was perfect for me.
Once cooked serve with a lemon wedge and dip on the side.
This dish is suitable for EESP if you have followed for more than 7 days, because you are allowed fat free yogurt in a standard size pot. I used just 50g of yogurt with my meal. You can leave the dip off if you are not following EESP for above 7 days.