Grilled Indian Lamb Cutlets

Nuvita Biscuits

Here is a quick and easy dinner idea with the help of a spicy curry base.


  • 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


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.



Recipe Comments

  1. posted by Only Business on Feb 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

  2. posted by Jamal on Mar 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.

  3. posted by Jeracoo L on Mar 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?

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