This Indian-inspired lamb cutlet marinades slowly to absorb the tandoori masala flavours, and then cooks quickly making this a great meal to prep in advance.

Serves
4

Preparation

15min

Cooking

10min

Skill level

Mid
By
Average: 4.3 (3 votes)
Yum

Ingredients

  • 8 lamb cutlets
  • 130 g (½ cup) thick Greek yoghurt, plus extra to serve
  • 2 tsp grated garlic
  • 2 tsp grated ginger
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • thinly sliced red onion and lemon wedges, to serve

Tandoori masala

  • 2 tsp mace
  • 1 cinnamon stick
  • 2 tsp whole cloves
  • ¼ cup cumin seeds
  • ¼ cup coriander seeds
  • 1 tsp black peppercorns
  • 2 whole black cardamom
  • 8 whole green cardamom
  • 1 tsp grated nutmeg
  • 2 tsp ground turmeric
  • 1 tbsp fenugreek leaves (kasuri methi)

Green chutney

  • 1 cup coriander leaves
  • ½ cup mint leaves
  • 1 long green chilli
  • 2-cm piece ginger
  • 3 garlic cloves
  • ½ tsp ground cumin
  • 2 tbsp lemon juice
  • ½ tsp salt
  • 1 tsp sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 4 hours

  1. For the tandoori masala, place the mace and whole spices in a dry frying pan and shake over medium heat for a few minutes or until toasted and fragrant. Allow to cool, then transfer to a spice grinder with the remaining ingredients and grind to a fine powder. This will make more than you need for this dish but store the remainder in an airtight container for up to 3 months.
  2. Place the lamb cutlets in a large bowl. Add 3 tablespoons of the tandoori masala, the yoghurt, garlic, ginger, lemon juice and salt and stir to combine very well. Cover and refrigerate for at least 4 hours.
  3. Heat a chargrill pan over high heat. Grill the cutlets, brushing with a little oil for about 3 minutes on each side or until cooked to your liking.
  4. Meanwhile, for the green chutney, place all the ingredients in a blender and blend to a smooth paste, adding a little water if you need. Taste and adjust the seasoning. You can mix the chutney with a little yoghurt if you prefer, or just serve as it is with the tandoori lamb cutlets, lemon wedges and red onion on the side.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.