Name: Tandoori lamb cutlets with chutney
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 200 gram yoghurt; 1 medium brown onion, chopped coarsely; 2 tablespoon lemon juice; 1 tablespoon vegetable oil; 2 centimetre piece fresh ginger, grated; 3 clove garlic, crushed; 2 teaspoon chilli powder; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1/2 teaspoon red food colouring; 12 lamb cutlets; Chutney; 1 tablespoon vegetable oil; 1 small red onion (100g), chopped finely; 2 large tomatoes (440g), chopped finely; 1 tablespoon lime juice; 1 tablespoon sweet chilli sauce; 2 tablespoon finely chopped fresh coriander; Raita; 1 lebanese cucumber (130g), seeded, chopped finely; 2 tablespoon finely chopped fresh mint; 200 gram yoghurt

Tandoori lamb cutlets with chutney

A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a “dry” curry, rather than one in a sauce. These delicious tandoori lamb cutlets come with their own little handle, perfect for dunking them in chutney and raita.

Ingredients

200 gram yoghurt

1 medium brown onion, chopped coarsely

2 tablespoon lemon juice

1 tablespoon vegetable oil

2 centimetre piece fresh ginger, grated

3 clove garlic, crushed

2 teaspoon chilli powder

1 teaspoon garam masala

1 teaspoon ground cumin

1/2 teaspoon red food colouring

12 lamb cutlets

Chutney

1 tablespoon vegetable oil

1 small red onion (100g), chopped finely

2 large tomatoes (440g), chopped finely

1 tablespoon lime juice

1 tablespoon sweet chilli sauce

2 tablespoon finely chopped fresh coriander

Raita

1 lebanese cucumber (130g), seeded, chopped finely

2 tablespoon finely chopped fresh mint

200 gram yoghurt

Method

1.Blend or process yoghurt, onion, juice, oil, ginger, garlic, spices and colouring until smooth. Combine paste with lamb in large bowl.

2.Meanwhile, make the chutney by combining ingredients in a small bowl. Make the raita by combining ingredients in a small bowl.

3.Heat oil in large frying pan; cook lamb, in batches, until cooked as desired.

4.Serve lamb with separate bowls of chutney and raita.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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