Ingredients

• 1 kg - lamb rack
• 2 cups - tandoori marinade
• 320 gm - basmati rice
• 8 ladies fingers (okra)
• 4 papad
• 40 gm - garlic, crushed
• 4 small eggplant
• 1 small onion, chopped
• 1 small garlic, crushed
• 1.5 cup - yoghurt
• 1.5 cup - mint, finely chopped
• oil for frying

How to Make Gourmet Tandoori Lamb Cutlets with Roasted Papad

• Cover the prepared lamb in the marination for 3 hours.
• Saute the ladies fingers and mix with the cooked rice and keep warm.
• Eggplant: Cut in half and fry in hot oil.
• Take out the pulp and saute with crushed garlic, little chopped onion and put it back in the eggplant and keep warm.
• Raita: Mix the yoghurt and the mint, which is finely chopped and season.
• Lamb: Cook the rack in saute pan, or barbeque grill if you don't have a tandoori pot for 3 minutes for rare, 5 minutes for medium-rare, 7 minutes for medium.