Tandoori Lamb Cutlets

Name: Tandoori Lamb Cutlets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 cup plain yogurt; 1 tbsp cumin powder; 1 tbsp garam masala; 1 tsp ground coriander; 1 tsp turmeric powder; 1 tsp chili powder; 1 lemon; 8 garlic cloves; 1 tbsp minced ginger; 2 drops red food coloring; 8 lamb cutlets; 1 lemon

Lamb, yogurt and coriander come together in this South Asian dish, fragrant with cumin and garam masala and baked in the oven. Serve with wedge of lemon, rice and raita.

40 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: easy

1
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a Tandoori marinade.
2
Remove the fat from the cutlets and marinate in the marinade for at least 2 hours (up to 24 hours is fine).
3
Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place cutlets on a wire rack in the oven.
20 min
4
Cook for 20 minutes and check the cutlets are cooked by cutting into one slightly, serve with a wedge of lemon, rice and raita.
20 min