Tandoori Lamb Cutlets with Indian Mild Curry Rice & Fresh Green Beans

Photo of Tandoori Lamb Cutlets with Indian Mild Curry Rice & Fresh Green Beans Continental Recipe Ideas April Friday 01, 2011
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Preparation Time
Preparation Time 45
Cooking Time
Cooking Time 15

Harness the condiments from the Subcontinent for a spicy lamb dish that’s sure to delight. Serve on a bed of Rices of the World for a curry in a hurry!

Ingredients

  •   1 cup fat-free natural yoghurt
  •   1 Lebanese cucumber, deseeded and finely diced
  •   1 tablespoon lemon juice
  •   1 tablespoon chopped mint
  •   12 lean lamb cutlets, visible fat trimmed
  •   2 tablespoons tandoori curry paste
  •   cooking oil spray
  •   250g green beans   
  •   1 packet Continental Rices of the World Indian Mild Curry
  •   1 1/3 cups (330ml) water
  •   1 teaspoon sunflower oil
  •   2 tablespoons coriander leaves

Instructions

  1. In a small bowl, combine the yoghurt, cucumber, lemon juice and mint. Cover and refrigerate until required.
  2. Brush the cutlets with Tandoori paste, cover, refrigerate and allow to marinate for 30 minutes.  
  3. Prepare the Indian Rice following packet instructions using the water and oil.
  4. Meanwhile, preheat a nonstick fry pan or grill pan until moderately hot.
  5. Lightly spray pan with oil and cook lamb cutlets for 2 minutes each side, or until just pink in the centre.
  6. Blanch the beans in boiling water 1-2 minutes, drain and keep warm.
  7. Serve the Indian Rice topped with beans and lamb cutlets, sprinkle over coriander leaves and serve cucumber riata on the side

    Hint: Serve with microwaved pappadums and a chutney for the full Indian experience.
Tandoori Lamb Cutlets Recipe
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