Tandoori lamb cutlets
20/5/2007
Serves 4
Ingredients
| 1 cup | Low fat yoghurt |
| 4 tbsp | Tandoori paste |
| 16 | Lamb cutlets |
Directions
- 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.
Wine Match
Related Recipes
Lamb cutlets on butter bean puree with olives and tomatoes
In a food processor, puree the beans with lemon, 100mls of olive oil and seasoning until smooth. In a bowl, put the olives,...
Amanda Laird
Lamb cutlets with cranberry cider marinade
To make the marinade; combine the ingredients then pour into a deep dish. Add the lamb and leave to marinate for at least 2...
Amanda Laird
Spicy nut-topped lamb racks
Place lamb racks on a board. Remove any excess fat and trim off silver skin. Heat a frying pan. Add cumin and cardamom seeds....
Comments