Nutritionist Lucy Hyland

Lamb Tandorri

June 17, 2010
Posted by Lucy

Thursday 17th June

Check out my article in the Cork Independent today for how to include red meat in your healthy eating plan:

http://www.corkindependent.com/lifestyle/lifestyle/picking-the-best-meats/

Picking the Best Meats

As part of my ‘Eat Real Food for Summer’ campaign, I’m encouraging people to buy more fresh food and cook for themselves. It is recommended that we consume 2 portions of red meat s a week so this week I’ll talk about what to keep in mind when we are selecting our favourite meats?

One of the most important facts to think about when buying your meat is the source. Get to know your butcher well and feel free to ask them questions like ‘Where is this from’. A good butcher will either kill the meat themselves or will buy from a reputed local source. I find Bresnan’s in Douglas and O’Crualaoi butchers are excellent butchers who know there meat well.

I’d also advise to buy your meat fresh and prepare it yourself. I often see heavily processed meats or meats that have been marinated before you buy. Modern processing techniques often mean the addition of several additives and preservatives while prepared marinades contain colouring and excess salt. Processed meats have also been linked closely elevated blood pressure as well as colon and pancreatic cancers so keep to a minimum.

How you cook your meat is equally important. Some of the best ways of cooking meat is slow cooking in a casserole or stew, grilling or oven baking. Char grilling or frying your meat can lead to burning, which have also been linked to various cancers including colon, breast and prostate.

Lamb Tandorri

Leg meat is ideal for this as it contains less fat. As your butcher to debone and cut into 1 inch cubes!

350 grams of Lamb - cubed
150ml/5fl oz Greek-style yogurt
1 small onion, chopped
1 garlic clove, chopped
1 in piece fresh ginger, chopped
2 tsp each garam masala and ground cumin
1 tsp ground coriander
2 tbsp fresh coriander leaves
½ tsp chilli powder
2 tsp lemon juice
1/2 tsp salt

Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in lamb cubes. Leave to marinate in the fridge for as long as possible (overnight).

Thread the lamb cubes onto the skewers leaving a space between each piece and cook in an oven preheated to 200 oc for 10 minutes or until cooked in middle. Serve with fresh salad and wholemeal pitta bread.

Wheat free, gluten free and sugar free

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