Tandoori lamb cutlets
|1 cup||Low fat yoghurt|
|4 tbsp||Tandoori paste|
- In a bowl, blend yoghurt and Tandoori paste together to make a marinade (available in jars from supermarket) . Place lamb cutlets on a tray, in a single layer.
- Spread Tandoori marinade over lamb cutlets, cover and leave to marinate overnight.
- Next day, bring lamb cutlets to room temperature. Cook cutlets, still covered in marinade, under a preheated grill for 2 to 4 minutes on each side.
This dish is best matched with
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