Tandoori Lamb Cutlets

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups plain yogurt
• 1 tablespoon cumin powder
• 1 tablespoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 lemon, juice of
• 8 garlic cloves, crushed
• 1 tablespoon minced ginger
• 2 drops red food coloring
• 8 lamb cutlets
• 1 lemon, cut in wedges

Recipe

• 1 mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade.
• 2 remove the fat from the cutlets and marinate in the marinade for at least 2 hours (up to 24 hours is fine).
• 3 preheat the oven to it's highest heat for at least 20 minutes.
• 4 shake off excess marinade and place cutlets on a wire rack in the oven.
• 5 cook for 20 minutes and check the cutlets are cooked by cutting into one slightly, serve with a wedge of lemon, rice and raita.