Patak’s Tandoori Paste Marinade 295g
Patak’s Tandoori Paste Marinade is a mild…
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Ingredients
6 lamb chops
1 pack Patak’s tandoori spice rub
1 juiced lemon
1 pack Pataks Papadums (to serve)
1 jar Patak’s lime pickle
For the kachumber:
2 chopped, ripe tomatoes
1 chopped Lebanese cucumber
1 finely chopped small red onion
1 deseeded and finely chopped green chilli
1 small bunch of coriander, chopped
1/2 teaspoon sea salt
Method
- Add the Patak’s tandoori spice rub 1 juiced lemon, juice of lemon and to the lamb cutlets in a medium mixing bowl, mix and massage into the lamb well, cover till ready to cook.
- Mix all the ingredients for the kachumber salad togetherand mix well, set aside ready to serve.
- Heat a barbecue or griddle panto a high heat and oil the cuttles ready to cook.
- Grill the cutlets for 1-2 minutes on each side until nicely charred remove from the grill and leave to rest on a plate for 5 minutes, this will continue the cooking process as they rest.
- Now you are ready to serve the lamb, Pataks Papadums, pickles and kachumber.
