Marinate these for as long as you can and enjoy the spicy Indian flavours with a cooling yogurt dipping sauce.

Print Recipe
Tandoori lamb cutlets
Cuisine Indian
Prep Time 15 mins
Cook Time 10 mins
Passive Time 1-2 hours
Servings
8 serves
Ingredients
  • 8 individual lamb culets
  • 1 tablespoon Tandoori paste (Adjust to taste)
  • 1 .5 cups Greek yogurt
  • 1 bunch coriander
  • 1 handful mint
  • 1 clove garlic crushed
  • 2cm knob fresh ginger grated
  • 1/2 teaspoon cumin
  • 2 tablespoon lemon juice (Adjust to taste)
  • salt (Adjust to taste)
  • pepper (Adjust to taste)
Cuisine Indian
Prep Time 15 mins
Cook Time 10 mins
Passive Time 1-2 hours
Servings
8 serves
Ingredients
  • 8 individual lamb culets
  • 1 tablespoon Tandoori paste (Adjust to taste)
  • 1 .5 cups Greek yogurt
  • 1 bunch coriander
  • 1 handful mint
  • 1 clove garlic crushed
  • 2cm knob fresh ginger grated
  • 1/2 teaspoon cumin
  • 2 tablespoon lemon juice (Adjust to taste)
  • salt (Adjust to taste)
  • pepper (Adjust to taste)
Instructions
  1. Mix the Tandoori paste with 1 cup of yogurt and marinate the cutlets for 1-2 hours.
  2. To make the sauce combine the coriander, mint, 1/2 cup of yogurt, crushed garlic, grated ginger, cumin, lemon juice, salt and pepper and blitz still smooth in a food processor.
  3. Barbecue the cutlets until cooked to your liking and serve with the dipping sauce.