Grilled Tandoori lamb cutlets

Grilled Tandoori lamb cutlets

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

The secret of this dish is the yoghurt marinade – the longer the meat is left in the marinade, the more flavoursome and succulent the finished dish will be. The tandoori mix can be prepared at home or, alternatively, there are some excellent commercial tandoori mixes available.

Ingredients

Quantity Ingredient
12 lamb cutlets, well trimmed of fat
1/2 teaspoon salt
1 tablespoon grated fresh ginger
1 cup plain yoghurt
1 tablespoon lemon juice
1/2 teaspoon paprika
1-2 tablespoons oil

Tandoori mix:

Quantity Ingredient
2 teaspoons turmeric
1 teaspoon ground paprika
1/2 teaspoon ground chillies
1 teaspoon garam masala
1/2 teaspoon ground cardamom
a good pinch saffron threads or powdered saffron

Method

  1. First, put the tandoori mix ingredients together and set aside. Scrape the cutlet bones of any fat. Combine the salt, ginger, tandoori mix, yoghurt, lemon juice and paprika into a wide glass or ceramic dish. Add the cutlets and turn to coat thoroughly with the marinade. Cover and chill for at least 6 hours, preferably overnight.
  2. Preheat a griller or have glowing coals ready in a barbecue. Brush the racks with the oil and arrange the cutlets, not too close together, under or over the heat. Cook for 5 minutes on each side or until done to taste, brushing a few times with oil.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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