serves
4
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
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
- 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.
- 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.
- 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.
- 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
