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Tandoori cutlets with beetroot raita
Tandoori cutlets with beetroot raita
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Tender yogurt-marinated tandoori lamb cutlets, expertly cooked.
Ingredients:
  • 80g tandoori paste
  • 60g yoghurt
  • 2 tsp finely grated ginger
  • 12 (about 800g) lamb cutlets
  • 2 carrots, cut into ribbons
  • 2 Lebanese cucumbers, cut into ribbons
  • 21.00 gm lemon juice
  • 250.00 ml coriander leaves
  • Steamed Basmati rice, to serve
  • 2 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 250g yoghurt
  • 1 medium beetroot, peeled, coarsely grated
  • 35g desiccated coconut
Instructions:
  • Mix the flavorful tandoori paste, creamy yogurt, and zesty ginger in a spacious glass or ceramic bowl. Add the succulent lamb and ensure it's fully coated in the vibrant tandoori mixture. Cover with plastic wrap and let it marinate in the fridge for 1 hour.
  • Heat cumin and mustard seeds in a small frying pan until aromatic. Mix them with yoghurt, beetroot, and coconut in a small bowl. Season with salt and pepper to taste.
  • Preheat a large frying pan over medium-high heat. Sear the lamb cutlets for 2-3 minutes on each side for a perfect medium rare, or longer for your preferred level of doneness. Remove from pan and let them rest on a plate covered with foil for 5 minutes before serving.
  • In a spacious bowl, mix together the carrot, cucumber, lemon juice, and fresh coriander leaves. Portion the mixture onto individual serving plates. Place lamb cutlets on top. Enjoy promptly with a side of beetroot raita and steamed rice, if preferred.

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