Tandoori lamb cutlets 6



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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


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.

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Taken from: 4 Ingredients One Pot One Bowl

Available for 20.95 from Booktopia


Do you like lamb? What is your favourite lamb recipe? 

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Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Rack of lamb. Cutlets. Actually any part of a lamb………nothing from inside.

  2. Make your own Tandoori paste! Mix together salt, cayenne, coriander, chili powder, garlic powder, dry mustard, ginger, turmeric, fennel, cumin, and paprika in a food processor. Add lime juice and yogurt when ready to make a paste; store in refrigerator. You can use it as a rub or marinade.

  3. I know others don’t appreciate it but lambs fry and bacon with mashed potato and peas…. One of the best meals you can get…. Also roast lamb and the works.

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