Name: Curried lamb cutlets with radish yoghurt
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 18 lamb cutlets, excess fat trimmed; 15.00 gm curry powder; 2.00 garlic clove, crushed; 18.20 gm peanut oil; Salt & freshly ground black pepper; 1 x 200g container natural yoghurt; 6 radishes, washed, dried, stems and roots trimmed, cut into matchsticks; 62.50 ml loosely packed finely chopped fresh coriander; 2 green shallots, ends trimmed, finely chopped; 21.00 gm fresh lemon juice; Pinch of salt

Curried lamb cutlets with radish yoghurt

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Spice up your lamb with our zesty radish yogurt sauce!

Ingredients:

18 lamb cutlets, excess fat trimmed
15.00 gm curry powder
2.00 garlic clove, crushed
1 x 200g container natural yoghurt
6 radishes, washed, dried, stems and roots trimmed, cut into matchsticks
62.50 ml loosely packed finely chopped fresh coriander
2 green shallots, ends trimmed, finely chopped
Pinch of salt

Instructions:

In a large glass or ceramic dish, arrange the cutlets. Mix curry powder, garlic, and oil in a bowl, then pour it over the cutlets and coat them evenly. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
For the radish yogurt, mix together yogurt, radish, coriander, green shallot, lemon juice, and garlic in a bowl. Season with salt to taste, cover with plastic wrap, and refrigerate until needed.
Preheat a chargrill to medium-high heat. Season cutlets with salt and pepper, then grill for 2 minutes on each side until desired doneness. Transfer to a serving platter and enjoy with radish yoghurt.

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