Tandoori Lamb Cutlets
Spice up your Lamb Cutlets with the Tandoori Paste.
Servings: 6 yield(s)
Prep Time: 80 mins
Cook Time: 10 mins
Total Time: 90 mins
Ingredients
    INGREDIENTS:
  • 12 Lamb Cutlets
  • 3 tbsp Tandoori Paste
  • 1 tbsp Greek Yoghurt
    • INGREDIENTS TANDOORI PASTE:
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 2 tbsp Tomato Paste
  • 1 tsp Cinnamon
  • 3 Cloves Garlic ((Chopped))
  • 1 tsp Fresh Ginger ((Grated))
  • 1 tsp Dried Coriander
  • 2 tbsp Canola Oil
  • 3 tbsp Water
  • 2 tsp Chili Flakes
    • INGREDIENTS HERB YOGHURT:
  • 6 tbsp Greek Yoghurt
  • 5 Lime ((Juiced))
  • 1 Handfull Fresh Mint ((Chopped))
  • 1 Handfull Fresh Coriander ((Chopped))
  • 1 pinch Salt
Instructions
    METHOD PASTE:
  1. 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. 2. Add remaining ingredients and cook for 8-10 minutes on low/medium heat. Allow to cool and blend until smooth.
    3. METHOD LAMB:
  3. 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.
  4. 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.
  5. 3. Allow Lamb to rest for a couple minutes and serve with Herb Yoghurt & Coriander Leaves.
    6. METHOD HERB YOGHURT:
  6. 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.
Recipe 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.