Tandoori lamb is a great crowd pleaser and is perfect to have cold the next day, just serve with a delicious salad or fragrant rice! This is another great and simple recipe from ‘4 Ingredients’.
Serves 4 (note: This recipe can be cut to ‘Serves 1’ or ‘Serves 2’ with left-overs. )
1 cup (225g) tandoori paste
200g natural yoghurt 1⁄4 cup chopped fresh coriander
12 lamb cutlets, well trimmed
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In a large bowl, combine the tandoori paste with half the yoghurt and half the coriander and coat the lamb with the mixture. Cover with cling film and let marinate in the refrigerator for 1 hour. In a non-stick frying pan, cook the cutlets until three-fourths cooked. Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander. Serve with rice or salad.