adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tandoori lamb cutlets with cucumber salad
Tandoori lamb cutlets with cucumber salad
0 Likes
Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Indulge in gluten-free tandoori spiced lamb cutlets with refreshing cucumber salad for a flavorful dinner.
Ingredients:
  • 12 lamb cutlets
  • 49.60 gm gluten-free tandoori paste
  • 40.00 ml Greek Style Yoghurt
  • 2 tsp cumin seeds
  • 40.00 gm mango chutney
  • 21.00 gm lemon juice
  • 18.20 gm olive oil
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • 2 carrots, peeled, thinly sliced lengthways
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
  • Mini pappadums, to serve
  • Steamed basmati rice, to serve
Instructions:
  • Mix the lamb cutlets, tandoori paste, and yogurt in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes to let the flavors meld.
  • Preheat a chargrill pan over high heat. Sear lamb for 2 minutes on each side or until it reaches your desired doneness. Rest on a plate, cover with foil, and set aside for 5 minutes before serving.
  • Toast cumin seeds in a small saucepan over medium heat until fragrant. Remove from heat, then stir in mango chutney, lemon juice, oil, salt, and pepper until well combined.
  • In a large bowl, mix cucumber, carrot, mint, and coriander. Drizzle with mango dressing and toss well. Divide onto serving plates and top with lamb cutlets. Serve promptly with mint papadums and basmati rice.

Similar Recipes