Tandoori Lamb Cutlets
12 or more lamb cutlets
½ cup lemon juice
½ onion chopped
4 cloves garlic crushed
1½ tbs grated fresh ginger
3 tsp ground corinader
1 tsp ground cumin
1 tsp sugar
½ tsp hot paprika
pinch of chilli powder
1½ cups natural yoghurt
red food colouring
“VISUALLY, A VERY IMPRESSIVE DISH. WHICH DOESN'T LET YOU DOWN WHEN THEY TASTE IT”
Brush the cutlets with lemon juice and reserve the rest. Cover and refrigerate for 30 minutes.
Put the onion, garlic, ginger, coriander, cumin, salt, and the remaining lemon juice in a bowl and process with a stick mixer to make a smooth paste.
Combine the spice paste with the paprika, chilli powder and yoghurt. Mix together until smooth. Add enough red food colouring gradually, while mixing, to turn the mixture the deepest of red (probably three quarters of a small bottle).
Place the cutlets in a large shallow Tupperware container or marinade dish on a single level, pour over marinade. Cover with lid, and marinate in the refrigerator for at least four hours, but more preferably overnight.
Preheat oven to 190 degrees. Place the cutlets on a wire rack in a large baking dish or tray. Spoon on some additional marinade. Bake for at least 45 minutes until cooked through and slightly charred on the outside.
Serve with rice and lemon wedges.
You will have enough marinade to cook for eight.
THIS DISH CAN ALSO BE MADE AS TANDOORI CHICKEN. SIMPLY USE HALVED CHICKEN THIGHS IN PLACE OF THE LAMB. TRIM OFF EXCESS FAT AND PROCEED FROM STEP ONE IN THE SAME MANNER.
MAY NEED A LITTLE LESS COOKING TIME DEPENDING ON THE SIZE OF THE PIECES.
ANOTHER IDEA IS SERVING BOTH CHICKEN AND LAMB TOGETHER ON A BED OF WILTED BOK CHOY AND SAFFRON RICE.
Reasonably big effort with a few pressure points - but it's worth it.