Recipe

Tandoori lamb cutlets with chutney

A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a “dry” curry, rather than one in a sauce. These delicious tandoori lamb cutlets come with their own little handle, perfect for dunking them in chutney and raita.

Dec 19, 2007 1:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Tandoori lamb cutlets with chutney
  • 200 gram yoghurt
  • 1 medium brown onion, chopped coarsely
  • 2 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 2 centimetre piece fresh ginger, grated
  • 3 clove garlic, crushed
  • 2 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red food colouring
  • 12 lamb cutlets
Chutney
  • 1 tablespoon vegetable oil
  • 1 small red onion (100g), chopped finely
  • 2 large tomatoes (440g), chopped finely
  • 1 tablespoon lime juice
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoon finely chopped fresh coriander
Raita
  • 1 lebanese cucumber (130g), seeded, chopped finely
  • 2 tablespoon finely chopped fresh mint
  • 200 gram yoghurt

Method

Tandoori lamb cutlets with chutney
  • 1
    Blend or process yoghurt, onion, juice, oil, ginger, garlic, spices and colouring until smooth. Combine paste with lamb in large bowl.
  • 2
    Meanwhile, make the chutney by combining ingredients in a small bowl. Make the raita by combining ingredients in a small bowl.
  • 3
    Heat oil in large frying pan; cook lamb, in batches, until cooked as desired.
  • 4
    Serve lamb with separate bowls of chutney and raita.

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