Tandoori lamb cutlets add a spicy kick to your summer BBQ (opens in new tab) spread. We’ve used a shop bought curry paste, which makes this recipe so easy but still so flavourful. These spicy cutlets really couldn’t be easier to make – it’s amazing what you can do with just a few ingredients. Lamb works really well with spicy flavours, but you can serve with some more natural or Greek yoghurt if the spice is too much for you. Tandoori paste is a blend of spices such as cumin, coriander and paprika, mixed with garlic and ginger. You can try making your own, but we love the ease of the pre-made jars sometimes. Zesty lemon adds a brightness that complements the spice, and the simple green veggies are a fresh and light addition to the rich lamb. These tandoori lamb cutlets are a perfect summer BBQ dish, but would work equally as well as a quick and comforting meal at any time of the year, served with, rice and naan breads, or your favourite curry accompaniments.
- 150g natural yoghurt
- 150g tandoori marinade (we used Patak’s)
- juice of 1 large lemon
- 3 red onions, thickly sliced
- 12-16 lamb cutlets
- blanched mangetout
- garden peas
- micro herbs
- lemon wedges
- Mix together the natural yogurt, tandoori marinade, lemon juice and red onions. Add the lamb cutlets to the marinade and mix together well. Cover and leave to marinate in the fridge for at least 4 hrs or overnight.
- Barbecue or griddle the marinated lamb until tender and charred, this will take about 3-5 mins one each side. Pan-fry the red onions until cooked through and coloured. Serve with the green vegetables and lemon wedges.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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