Tandoori Lamb Cutlets

A homely, yet unique meal for the family.

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Serves 2 Servings

60 Prep Time

8 Cooking Time


6 lamb cutlets well-trimmed

¼ cup (50g) Tandoori paste

¼ cup chopped fresh coriander

100g natural yoghurt


  1. In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour.
  2. In a non-stick frying pan, cook the cutlets until cooked.
  3. Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.

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