Mughlai (Delhi & Lahore)
Tandoori Lamb Cutlets
Lamb, yogurt and lemon come together in this South Asian dish, grilled. It comes to the table with basmati rice.
30 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 10 min · 30 min total
- easy
- 1
Finely grate about 1 tablespoon of lemon rind. Juice the lemon. You will need about 1 tablespoon. The lemon zest and juice gives a great the marinade a great tang.
- 2
Put tandoori paste, juice, zest, and lamb into dish and swirl everthing around to coat the lamb well. Cover and stand for 10 minutes.
- 3
Cook the lamb on heated grill or BBQ. Serve with basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
