Name: Tandoori lamb cutlets with crispy naan and mango salsa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Cuisine: indian
Ingredients: 12.40 gm Tandoori curry paste; 2 tsp natural yoghurt; 8 lamb cutlets, trimmed; 1 large mango, flesh diced; 1 large Lebanese cucumber, diced; 250g cherry tomatoes, halved; 1/4 small red onion, thinly sliced; 62.50 ml coarsely chopped fresh coriander; 9.20 gm olive oil; 4 bought naan bread; 82.50 ml bought raita or tzatziki

Tandoori lamb cutlets with crispy naan and mango salsa

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Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Tandoori lamb cutlets with crispy naan and refreshing mango salsa.

Ingredients:

12.40 gm Tandoori curry paste
2 tsp natural yoghurt
8 lamb cutlets, trimmed
1 large mango, flesh diced
1 large Lebanese cucumber, diced
250g cherry tomatoes, halved
1/4 small red onion, thinly sliced
62.50 ml coarsely chopped fresh coriander
4 bought naan bread
82.50 ml bought raita or tzatziki

Instructions:

Mix the curry paste and yogurt in a small bowl and coat both sides of the cutlets evenly.
Mix together the ripe mango, crisp cucumber, juicy tomato, fragrant onion, and fresh coriander in a bowl.
In a large non-stick frying pan over medium heat, sizzle half of the oil. Add the naan in batches and cook for 2 minutes on each side until crispy.
Heat the remaining oil in the pan and sear the cutlets for 2 minutes on each side, achieving a perfect medium doneness or cook them to your desired preference.
Arrange the naan, cutlets, and salsa on serving plates and garnish with the raita.

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