Tandoori lamb with onion bhaji

Marinated in a fragrant tandoori and yoghurt sauce, these tender lamb cutlets are a true dinner delight. Just serve with our crispy onion bhaji and a drizzle of lime for a winning meal.

  • 20 mins preparation
  • 20 mins cooking
  • 25 mins marinating
  • Serves 4
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Tandoori lamb
  • 1/4 cup greek-style yoghurt, plus ½ cup extra
  • 2 tablespoon tandoori paste
  • 1 tablespoon olive oil
  • 4 naan bread
  • 12 lamb cutlets, trimmed
  • 2 tablespoon chopped mint leaves
  • 1 tablespoon lemon juice
  • 60 gram bag baby spinach leaves
  • 50 gram snow pea sprouts
  • 250 gram cherry tomatoes, halved
  • 1 lebanese cucumber, chopped
  • lime cheeks, to serve
Onion bhaji
  • 1/2 cup plain flour
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 eggs, whisked
  • 1/4 cup water, chilled
  • 1 red onion, finely sliced
  • 1 carrot, shredded
  • vegetable oil for deep frying


Tandoori lamb with onion bhaji
  • 1
    In a bowl combine yoghurt, paste and oil. Coat lamb in marinade. Cover and chill for 20 minutes.
  • 2
    Meanwhile, to make onion bhaji; sift flour and spices together into a bowl. Season. Whisk in eggs and enough water to make a thick batter. Mix in onion and carrot. In a large saucepan, heat oil on high until a little batter sizzles when added, 180°C. Drop spoonfuls of mixture into oil in 3 batches. Cook for 4-6 minutes each, turning, until golden. Drain.
  • 3
    Meanwhile, preheat a chargrill pan on high. Grill naan bread for 1-2 minutes, turning, until grill marks appear. Set aside. Char-grill cutlets for 2-3 minutes each side until cooked to taste. Rest loosely covered with foil for 5 minutes.
  • 4
    In a small bowl, combine extra yoghurt, mint and juice. Season to taste.
  • 5
    In a large bowl, toss leaves, sprouts, tomatoes and cucumber. Serve cutlets with bhaji, torn naan, salad and lime cheeks.


Bhaji can be made with a mixture of onion, carrot and zucchini, or all onion.

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