Patak’s Tandoori Paste Marinade 295g
Patak’s Tandoori Paste Marinade is a mild…
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Ingredients
- 12 lamb cutlets
- 1 tbs Patak`s tandoori paste
- sea salt to taste
- ¾ cup Greek yoghurt
Salsa
- 2/3 cup shredded coconut
- juice & zest of 1 lime
- ¼ cup mint leaves
- ½ long green or red chilli
Method
- Pre heat a grill pan or BBQ over a medium heat. In a bowl, mix the tandoori paste with ¼ cup of the yoghurt. Rub the lamb cutlets all over with the tandoori mixture and season with a pinch of salt. Set aside for 5 minutes to marinade.
- Meanwhile to make the salsa, finely chop the mint and chilli together until it is fine. Place the coconut into a bowl and add in the lime zest and juice then stir through the mint and chilli. Season with salt and pepper and set aside.
- Grill the cutlets for 2 – 3 minutes each side, or until cooked to your liking. Remove the cutlets and allow to rest for 3 minutes.
- Place the cutlets onto a serving platter with the remaining yoghurt in a bowl and the coconut salsa on the side. Place a little yoghurt onto the lamb cutlets and top with some of the salsa before eating. Serves 4.
