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Indian lamb cutlets Recipe

Indian lamb cutlets Ingredients:

Indian lamb cutlets Recipe
Indian lamb cutlets Recipe
  • 11?2 teaspoons cumin seeds
  • 11?2 teaspoons coriander seeds
  • seeds from 6 green cardamom pods
  • 3cm piece cinnamon stick
  • 4 cloves
  • 3 cloves garlic
  • 5cm piece ginger, peeled and chopped
  • 1?2-1 teaspoon red chilli powder
  • 1 cup (250g) natural yoghurt
  • 16 small lamb cutlets (around 750g)

How to make Indian lamb cutlets:

  • Heat a frying pan over a medium heat and dry-fry the seeds, cinnamon and cloves for 1 minute until fragrant. Cool. Grind to a powder in a spice blender or mortar and pestle. Add the garlic, ginger and chilli powder and grind to a paste. Transfer to a bowl and combine with the yoghurt.
  • Place the cutlets in a non-metal dish and pour the yoghurt masala over. Stir to coat the lamb well.
  • Cover and leave to marinate for 2 hours at room temperature or up to 24 hours in the refrigerator.
  • Heat the grill or barbecue to very hot then cook the cutlets for 2 minutes each side until browned.