Monday, April 26, 2010

Tandoori lamb cutlets

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This Indian inspired dish makes a beautiful entree or snack. Ideally, marinate the meat overnight to really let the flavours penetrate but if you plan on making them today, 4 hours will do

10 lamb cutlets
Tandoori paste
Lemon wedges to serve

*Score the meat at an angle a few cms apart then run with the paste and refridgerate
*Let the cutlets cool to room temperature before cooking, you should remove them from the fridge at least 45 mins before cooking
*Heat a griddle pan till lightly smoking then add a splash of olive oil and finally, the cutlets. Turn them only once and remove when they are charred

Garnish with fresh coriander. You could make a garlic sauce to accompany this.

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