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Marinated Indian Lamb Cutlets


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Ingredients


  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 6 cardamon pods
  • Sea salt
  • 1 small bunch coriander leaves
  • ½ bunch mint leaves
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 ½ tsp garam masala
  • 1 garlic clove crushed
  • 3 tablespoon yoghurt
  • 1 lemon juiced

Method

Toast fennel and coriander seeds. Grind in a mortar and pestle and set aside. Pound coriander and mint leaves with a pinch of salt. Add all spices the lemon juice and yoghurt. Season to taste with more salt or lemon juice if needed. Marinate the lamb for a few hours or overnight. Heat a pan or BBQ and cook the lamb for a few minutes either side. Serve with raita and a wedge of lemon.