Name: Tandoori lamb cutlets with chutney
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 200 gram yoghurt; 1 medium brown onion, chopped coarsely; 2 tablespoon lemon juice; 1 tablespoon vegetable oil; 2 centimetre piece fresh ginger, grated; 3 clove garlic, crushed; 2 teaspoon chilli powder; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1/2 teaspoon red food colouring; 12 lamb cutlets; Chutney; 1 tablespoon vegetable oil; 1 small red onion (100g), chopped finely; 2 large tomatoes (440g), chopped finely; 1 tablespoon lime juice; 1 tablespoon sweet chilli sauce; 2 tablespoon finely chopped fresh coriander; Raita; 1 lebanese cucumber (130g), seeded, chopped finely; 2 tablespoon finely chopped fresh mint; 200 gram yoghurt

Tandoori lamb cutlets with chutney

A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a “dry” curry, rather than one in a sauce. These delicious tandoori lamb cutlets come with their own little handle, perfect for dunking them in chutney and raita.