Tandoori Lamb Cutlets

🧂 Ingredients

• 12 Lamb cutlets
• 3 tbsp tandoori paste
• 1 tbsp Greek yoghurt
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 3 garlic cloves

  chopped
• 1 tsp ginger

  chopped
• 1 tsp dried coriander
• 2 tbsp canola oil
• 2-3 tbsp water
• 1-2 tsp chili flakes
• 6 tbsp Greek yoghurt
• .5 lime

  juiced
• 1 handful mint

  chopped
• 1 handful coriander

  chopped
• 1 pinch salt

Instructions

• 1 Place cumin, coriander, turmeric, cinnamon & chili flakes into a saucepan on low
  heat for a couple mins - this helps to release flavours
• 2 Add remaining ingredients and cook for 8-10 minutes on low/medium heat. Allow to
  cool and blend until smooth
• 3 Mix 3 tbsp tandoori paste with 1 tbsp yoghurt.  Coat the lamb cutlets in the
  paste and marinade in the fridge for minimum 1 hour but overnight if possible
• 4 Grill Lamb cutlets on medium - high heat or on a bbq grill for 2-3 minutes per
  side depending upon how you like them cooked.  Just over 2 minutes is my sweet
  spot for a nice medium rare
• 5 Allow lamb to rest for a couple minutes and serve with herb yoghurt & coriander
  leaves
• 6 Mix all ingredients together and put to side ready to use.  Can be made in
  advance but the longer you leave it the herbs will lose their vibrancy

Nutrition Info