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Tandoori Lamb Cutlets

Delicious homemade tandoori lamb that will save you on takeaway $$
Course Dinner
Cuisine Indian, Worldwide
Keyword Lamb Cutlets, Tandoori, Tandoori Lamb
Prep Time 20 minutes
Cook Time 10 minutes
Marinade Time 1 hour
Total Time 30 minutes
Servings 4 people
Calories 1539kcal
Author AnotherFoodBlogger

Ingredients

Lamb

  • 12 Lamb cutlets
  • 3 tbsp tandoori paste
  • 1 tbsp Greek yoghurt

Tandoori Paste

  • 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

Herb Yoghurt

  • 6 tbsp Greek yoghurt
  • .5 lime juiced
  • 1 handful mint chopped
  • 1 handful coriander chopped
  • 1 pinch salt

Instructions

Tandoori Paste

  • Place cumin, coriander, turmeric, cinnamon & chili flakes into a saucepan on low heat for a couple mins - this helps to release flavours
  • Add remaining ingredients and cook for 8-10 minutes on low/medium heat. Allow to cool and blend until smooth

Tandoori Lamb

  • 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
  • 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
  • Allow lamb to rest for a couple minutes and serve with herb yoghurt & coriander leaves

Herb Yoghurt

  • 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

Notes

 

Essential Tools

  • sharp knife
  • chopping board
  • small sauce pan
  • bbq or heavy bottom grill pan
  • wooden spoon
  • small food processor
  • mixing bowl
  • spoon

Tips/Tricks

  • the same recipe/sauce can be used on chicken or pork.  Cooking times will be different
  • i would serve this with either some naan bread or maybe a little rice.  Stay tuned for some homemade naan bread on the blog
  • the longer you leave the marinade the better (in my opinon) so try do it the day before if you remember!
  • the tandoori paste will last up to 2 weeks in the fridge

Nutrition

Calories: 1539kcal | Carbohydrates: 5g | Protein: 67g | Fat: 136g | Saturated Fat: 57g | Cholesterol: 312mg | Sodium: 338mg | Potassium: 978mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 7.5mg | Calcium: 114mg | Iron: 7.2mg