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Tandoori lamb cutlets with chutney

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium brown onion (150g), chopped coarsely

  2. 2 tablespoons lemon juice

  3. 2cm piece fresh ginger (10g), grated

  4. 3 cloves garlic, crushed

  5. 2 teaspoons chilli powder

  6. 1 teaspoon garam masala

  7. 1 teaspoon ground cumin

  8. teaspoon red food colouring

  9. 12 lamb cutlets (960g)

  10. Chutney

  11. 1 tablespoon vegetable oil

  12. 1 small red onion (100g), chopped finely

  13. 2 large tomatoes (440g), chopped finely

  14. 1 tablespoon lime juice

  15. 1 tablespoon sweet chilli sauce

  16. 2 tablespoons finely chopped fresh coriander

  17. Raita

  18. 1 lebanese cucumber (130g), seeded, chopped finely

  19. 2 tablespoons finely chopped fresh mint

  20. 200g yogurt

Instructions Jump to Ingredients ↑

  1. Blend or process yogurt, onion, juice, oil, ginger, garlic, spices and colouring until smooth. Combine paste with lamb in large bowl.

  2. Meanwhile, make the chutney by combining ingredients in a small bowl. Make the Raita by combining ingredients in a small bowl.

  3. Heat oil in large frying pan; cook lamb, in batches, until cooked as desired.

  4. Serve lamb with separate bowls of chutney and raita.

  5. Per serving: 39.2g total fat (9.9g saturated); 2266kj (542 cal); 12g carbohydrate; 33.1g protein; 6.2g fibre Side note:

  6. A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a "dry" curry, rather than one in a sauce.

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