Tandoori Lamb Cutlets Recipe

Tandoori Lamb Cutlets


  • 1 pkt
    MAGGI Curry Creations Tandoori (150g)
  • 1/4 cup (70g)
    Greek yogurt, plus ½ cup (140g) extra
  • 8 (400g)
    Frenched lamb cutlets
  • 1 cup (50g)
    baby spinach leaves
  • 1
    Lebanese cucumber, halved then sliced
  • 250g
    orange and red cherry tomatoes, halved
  • 1/2 (100g)
    yellow capsicum, thinly sliced
  • 1/4
    fresh coriander leaves
  • 25g
    ready to eat store-brought mini poppadoms, to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 8 minutes
  1. In a medium bowl; combine the Tandoori Spice Paste sachet and Greek yogurt, mix well. Add lamb cutlets, stir to coat in marinade; cover and refrigerate 10 minutes. Meanwhile arrange baby spinach leaves over the base of serving platter, top with cucumber, tomatoes, tomatoes and capsicum; set aside.

  2. Combine the Tandoori Finishing Sauce and extra yogurt, set aside. Preheat oiled barbecue plate or chargrill on medium. Cook cutlets for 2-3 mins each side, for medium-rare, or until cooked to your liking.

  3. Serve cutlets over salad, top with coriander leaves. Serve dressing on side with ready to eat mini pappadams.