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Gourmet Tandoori Lamb Cutlets with Roasted Papad Recipe

Gourmet Tandoori Lamb Cutlets with Roasted Papad is a popular Indian Starter
Author :
On :
Tuesday, 17 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
BBQ / Grill Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

    1. Cover the prepared lamb in the marination for 3 hours.
    2. Saute the ladies fingers and mix with the cooked rice and keep warm.
    3. Eggplant: Cut in half and fry in hot oil.
    4. Take out the pulp and saute with crushed garlic, little chopped onion and put it back in the eggplant and keep warm.
    5. Raita: Mix the yoghurt and the mint, which is finely chopped and season.
    6. 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.


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