Tandoori Lamb Cutlets

Ingredients

• 12 Lamb cutlets
• 3 tbsp tandoori paste
• 1 tbsp Greek yoghurt
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 3 garlic cloves (chopped)
• 1 tsp ginger (chopped)
• 1 tsp dried coriander
• 2 tbsp canola oil
• 2-3 tbsp water
• 1-2 tsp chili flakes
• 6 tbsp Greek yoghurt
• .5 lime (juiced)
• 1 handful mint (chopped)
• 1 handful coriander (chopped)
• 1 pinch salt

Instructions

1. 1

   --- Tandoori Paste ---

2. 2

   Place cumin, coriander, turmeric, cinnamon & chili flakes into a saucepan on low heat for a couple mins - this helps to release flavours

3. 3

   Add remaining ingredients and cook for 8-10 minutes on low/medium heat. Allow to cool and blend until smooth

4. 4

   --- Tandoori Lamb ---

5. 5

   Mix 3 tbsp tandoori paste with 1 tbsp yoghurt. Coat the lamb cutlets in the paste and marinade in the fridge for minimum 1 hour but overnight if possible

6. 6

   Grill Lamb cutlets on medium - high heat or on a bbq grill for 2-3 minutes per side depending upon how you like them cooked. Just over 2 minutes is my sweet spot for a nice medium rare

7. 7

   Allow lamb to rest for a couple minutes and serve with herb yoghurt & coriander leaves

8. 8

   --- Herb Yoghurt ---

9. 9

   Mix all ingredients together and put to side ready to use. Can be made in advance but the longer you leave it the herbs will lose their vibrancy