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Tandoori Lamb Cutlets

  • 2 Serves
  • 1 hours
  • 8 minutes

A homely, yet unique meal for the family.


6 lamb cutlets well-trimmed
¼ cup (50g) Tandoori paste
100g natural yoghurt
¼ cup chopped fresh coriander


  1. In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour.
  2. In a non-stick frying pan, cook the cutlets until cooked.
  3. Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.


Serve with cooked Basmati rice and Lemon & Cucumber Salad.

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