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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yummy! Ingredients:
2 cups plain yogurt |
1 tablespoon cumin powder |
1 tablespoon garam masala |
1 teaspoon ground coriander |
1 teaspoon turmeric powder |
1 teaspoon chili powder |
1 lemon, juice of |
8 garlic cloves, crushed |
1 tablespoon minced ginger |
2 drops red food coloring |
8 lamb cutlets |
1 lemon, cut in wedges |
Directions:
1. Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a Tandoori marinade.
2. Remove the fat from the cutlets and marinate in the marinade for at least 2 hours (up to 24 hours is fine).
3. Preheat the oven to it's highest heat for at least 20 minutes.
4. Shake off excess marinade and place cutlets on a wire rack in the oven.
5. Cook for 20 minutes and check the cutlets are cooked by cutting into one slightly, serve with a wedge of lemon, rice and raita.
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