Quick & Easy

Tandoori lamb cutlets with mango chutney

Indian-style tandoori lamb cutlets with sweet mango chutney from Australian Women's Weekly.
tandoori lamb cutlets with mango chutney
12 Item



1.Combine yoghurt, paste, juice and ginger in large bowl; add cutlets, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.
2.Cook cutlets, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired.
3.Serve cutlets topped with chutney and coriander.

Related stories