Grilled Indian Lamb Cutlets
2013-01-28- Cuisine: Indian
- Course: Main Course
- Skill Level: Easy
Here is a quick and easy dinner idea with the help of a spicy curry base.
Ingredients:
- 1 x 170g pkt Indian Curry with Roasted Spices Flavour Base
- 130g (1/2 cup) natural yoghurt
- 12 (about 780g) lamb cutlets
- Steamed vegetables or mixed salad leaves, to serve
- Cooked pappadums, to serve
- Mango chutney, to serve
Method:
Combine the flavour base and yoghurt in a medium bowl. Add the lamb cutlets and gently toss until the lamb is well coated in the yoghurt mixture. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Preheat a chargrill pan on high. Add the lamb and cook for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Place the lamb cutlets on serving plates. Serve immediately with steamed vegetables or mixed salad leaves, pappadums and chutney, if desired.
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posted by Only Business on February 5, 2013
i bought Rasna Tandoori Paste. it’s been in the pantry for a long while and decided to use it today. there are no instructions on how to prepare it. all it says is “great cooking in minutes. serves 4″. do you think i should just pour it over the chicken or should i mix it with other things? lol. this is my first time using this paste so i have no idea.
thanks in advance
posted by Jamal on March 18, 2013
My son hates milk so i need to top him up with extra dairy products he loves yoghurt and mostly only has plain natural yoghurt but is there a point where its possible to give him too much? Is say 2 small yoghurt tubs ok? what would happen if i gave him more?
he has formula but i can only get him to have a max of 300 ml a day thats why i need to supplement with extra dairy.
posted by Jeracoo L on March 22, 2013
Sometimes when I see red meat in the fridge and I take it out to cook it I’m not sure if it’s beef or lamb. How can I tell the difference so I know what I’m cooking?