Recipe

Tandoori lamb cutlets with mango chutney

Indian-style tandoori lamb cutlets with sweet mango chutney from Australian Women's Weekly.

Jul 31, 2009 2:00pm
  • 15 mins cooking
  • Makes 12 Item
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Ingredients

Tandoori lamb cutlets with mango chutney
  • 1/2 cup (140g) yoghurt
  • 1/4 cup (75g) tandoori paste
  • 1 tablespoon lemon juice
  • 5 centimetre piece fresh ginger (25g), grated
  • 12 french-trimmed lamb cutlets (480g)
  • 1/4 cup (80g) mango chutney
  • 12 sprigs fresh coriander

Method

Tandoori lamb cutlets with mango chutney
  • 1
    Combine yoghurt, paste, juice and ginger in large bowl; add cutlets, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.
  • 2
    Cook cutlets, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired.
  • 3
    Serve cutlets topped with chutney and coriander.

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