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masala lamb cutlets

__This recipe is based on about half a dozen different versions I've seen. Apart from variations in ingredients, some favour griddling over a fairly high heat, some a slower cooking in a frying pan and some suggest an oven method.

serves 2
8-10 lamb cutlets
3 tbsps plain/greek yoghurt
1 tbsp ginger garlic paste 
1 tbsp green chilli paste

1 tsp coriander powder 
½ tsp ground cumin 
a pinch of ground cloves

a handful of fresh coriander, chopped
½ lime, juiced
a pinch of salt
vegetable oil
½ lime

Mix everything together, except the lamb, oil and the second ½ lime, in a large bowl. Add the cutlets, making sure each one is well coated. Cover the bowl with cling film and leave in the fridge for 4-24 hours. Remove from the fridge an hour before cooking. Drizzle a little oil over the cutlets and place on a smoking hot griddle/frying pan. Grill the cutlets for 3-4 minutes, drizzle some more oil over and flip. Cook for 3-4 minutes more. This should get you a charred exterior, but with a little pink in the middle still. You may prefer to cook them a minute or two longer. Squeeze over the remaining ½ of lime and serve.
Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
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