Ingredients
| 4 Tbsp | Tandoori paste, use a good quality variety |
| 2 Tbsp | Thick plain yoghurt |
| 1 tsp | Lemon juice |
| 8 medium | Lamb cutlets (Main) |
Ginger raita
| 1 cm | Fresh ginger, peeled and grated using microplane |
| ¾ cup | Natural yoghurt |
Kachumba
| ¾ cup | Telegraph cucumbers, deseeded and cut in 1.5cm dice |
| 3 | Tomatoes, cut in 1.5cm dice |
| ½ small | Red onions, thinly sliced |
| ½ | Red chillies, finely diced |
| 2 Tbsp | Fresh mint |
| 2 Tbsp | Fresh coriander |
| 1 | Lime, freshly juiced |
| 1 serving | Basmati rice, or heated naan bread, to serve |
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Directions
- Thoroughly mix tandoori paste, yoghurt and lemon juice together with a pinch of salt. Use to coat lamb cutlets thoroughly. Cover and refrigerate for at least 1 hour, or up to 1 day.
- Mix ginger and yoghurt together to make raita. Season with a little salt and set aside for 10 minutes so flavour can develop.
- Cook lamb cutlets on a rack over a lined roasting pan, on the middle shelf of the oven, under a very hot, preheated grill (or barbecue them). Turn after 4 minutes, and cook a further 4 minutes or until slightly charred.
- Toss all kachumba ingredients together and season with a little salt.
- Serve cutlets with rice or naan, and offer raita and kachumba in bowls on the side.
