Tandoori lamb with green chutney

This Indian-inspired lamb cutlet marinades slowly to absorb the tandoori masala flavours, and then cooks quickly making this a great meal to prep in advance.

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Lamb Cutlets

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 8 lamb cutlets
• 130 g (½ cup) thick Greek yoghurt, plus extra to serve
• 2 tsp grated garlic
• 2 tsp grated ginger
• 1 tbsp lemon juice
• ½ tsp salt
• 2 tbsp vegetable oil
• thinly sliced red onion and lemon wedges, to serve

Tandoori masala

• 2 tsp mace
• 1 cinnamon stick
• 2 tsp whole cloves
• ¼ cup cumin seeds
• ¼ cup coriander seeds
• 1 tsp black peppercorns
• 2 whole black cardamom
• 8 whole green cardamom
• 1 tsp grated nutmeg
• 2 tsp ground turmeric
• 1 tbsp fenugreek leaves (kasuri methi)

Green chutney

• 1 cup coriander leaves
• ½ cup mint leaves
• 1 long green chilli
• 2-cm piece ginger
• 3 garlic cloves
• ½ tsp ground cumin
• 2 tbsp lemon juice
• ½ tsp salt
• 1 tsp sugar

Marinating time: 4 hours

Instructions

1. For the tandoori masala, place the mace and whole spices in a dry frying pan and shake over medium heat for a few minutes or until toasted and fragrant. Allow to cool, then transfer to a spice grinder with the remaining ingredients and grind to a fine powder. This will make more than you need for this dish but store the remainder in an airtight container for up to 3 months.
2. Place the lamb cutlets in a large bowl. Add 3 tablespoons of the tandoori masala, the yoghurt, garlic, ginger, lemon juice and salt and stir to combine very well. Cover and refrigerate for at least 4 hours.
3. Heat a chargrill pan over high heat. Grill the cutlets, brushing with a little oil for about 3 minutes on each side or until cooked to your liking.
4. Meanwhile, for the green chutney, place all the ingredients in a blender and blend to a smooth paste, adding a little water if you need. Taste and adjust the seasoning. You can mix the chutney with a little yoghurt if you prefer, or just serve as it is with the tandoori lamb cutlets, lemon wedges and red onion on the side.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Lamb Cutlets

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G