Name: Tandoori lamb cutlets with mango chutney
Cook time: 15 min
Total time: 15 min
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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