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Tandoori lamb cutlets with mango salsa
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Prep Time:
14 minutes
Cook Time:
8 minutes
Total Time:
22 minutes
Ingredients:
  • 100g tandoori paste
  • 260g yoghurt
  • 12 Frenched lamb cutlets
  • 1 mango, flesh diced
  • 1 Lebanese cucumber, diced
  • 1/4 red onion, finely diced
  • 40.00 ml chopped fresh coriander
  • 40.00 ml chopped fresh mint
  • Steamed Basmati rice, to serve
Instructions:
  • Combine the curry paste with 1/4 cup (70g) yoghurt, then coat the cutlets with the mixture. Transfer to a ceramic dish, cover, and chill in the refrigerator for a minimum of 2 hours or overnight.
  • Mix together the mango, cucumber, red onion, and coriander. In a separate bowl, combine the mint with the remaining yogurt until smooth.
  • 1. Heat up a BBQ or chargrill pan on high. 2. Grill the cutlets for 4 minutes on each side for a perfect medium cook. 3. Place the cooked cutlets on a plate, cover with foil, and let them rest for 3 minutes. 4. Serve the succulent cutlets with mango salsa, yogurt, and rice.

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