Category: Dinner, Healthy Recipes, Lamb Recipe, Life Style Recipes, Light Dinners, Lunch, Marinades, Meal Times, Recipes, Sauces, Summer Recipes
Cuisine: Indian, South African
Cooking Method: Braai / BBQ, Refrigerate, Stove Top
Yields:
6 Servings
Difficulty: Medium
Prep Time: 1 Hr 20 Mins
Cook Time:
10 Mins
Total Time:
1 Hr 30 Mins
Spice up your Lamb Cutlets with the Tandoori Paste.
Ingredients
Adjust Servings
-
INGREDIENTS:
- INGREDIENTS TANDOORI PASTE:
- INGREDIENTS HERB YOGHURT:
Instructions
-
METHOD PASTE:
- 1. Place Cumin, Coriander, Turmeric, Cinnamon and Chili flakes into a saucepan on low heat for a couple mins - this helps to release flavours.
- 2. Add remaining ingredients and cook for 8-10 minutes on low/medium heat. Allow to cool and blend until smooth. METHOD LAMB:
- 1. Mix 3 tbsp Tandoori Paste with 1 tbsp Yoghurt. Coat the Lamb Cutlets in the paste and marinade in the fridge for minimum 1 hour but overnight if possible.
- 2. Grill Lamb cutlets on medium - high heat or on a bbq grill for 2-3 minutes per side depending on how you like them cooked. Just over 2 minutes for a nice medium rare.
- 3. Allow Lamb to rest for a couple minutes and serve with Herb Yoghurt & Coriander Leaves. METHOD HERB YOGHURT:
- 1. Mix all ingredients together and put to side ready to use. Can be made in advance but the longer you leave it the herbs will lose their vibrancy.
Notes
TIPS:
1. The same recipe/sauce can be used on chicken or pork. Cooking times will be different
2. Serve this with either some Naan bread or maybe a little rice.
3. The longer you leave the marinade the better, so marinade for overnight to get better flavour.
4. The Tandoori Paste will last up to 2 weeks in the fridge.
