Tandoori Lamb Cutlets

Serves 10

Ingredients:

• 100g Barker’s Professional Tandoori Paste

• 2 tbsp canola oil

• 20 lamb cutlets - from the rack

• 2 tbsp chopped fresh mint

• 2 cups couscous

• 500ml water

Method:

1. Mix together Barker’s Professional Tandoori Paste and the oil.  

2. Baste the cutlets with the paste and marinate in the fridge overnight.

3. Pan-fry or grill the cutlets for 2 to 3 minutes on both sides.

4. Pour boiling water into the couscous and 1 tbsp olive oil or butter.  Allow the water to absorb, then fluff with a fork.

5. Serve the cutlets on a bed of couscous with mint raita.

This Recipe Uses: