Tandoori Lamb Cutlets

Tandoori Lamb Cutlets

Posted by Kim McCosker on

Tandoori Lamb Cutlets

Serves 2 serves


  • 6 lamb cutlets well-trimmed
  • 1/4 cup Tandoori paste
  • 100 grams natural yoghurt
  • 1/4 cup fresh coriander chopped


  • In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour.
  • In a non-stick frying pan, cook the cutlets until cooked.
  • Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.

Recipe Notes

Serve with cooked Basmati rice and Lemon & Cucumber Salad.

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