Gourmet Tandoori Lamb Cutlets with Roasted Papad

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 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.