Tandoori Spiced Lamb Cutlets With Herb Rice Recipe

Indian cuisine · 515 calories

Tandoori Spiced Lamb Cutlets with Herb Rice recipe

About this recipe

Tandoori-Spiced Lamb Cutlets with Herb Rice is a delightful Indian-inspired dish that combines tender lamb cutlets marinated in aromatic tandoori spices with a hearty side of fragrant herb rice. The lamb is grilled to perfection, locking in its juicy flavors, while the rice is infused with fresh coriander and mint, adding a refreshing touch to the meal. This recipe is perfect for a protein-packed snack that satisfies cravings and fuels your day. The cooking process is straightforward yet rewarding, with the aroma of spices filling your kitchen as you work. Serve it warm with a wedge of lemon and enjoy a comforting, flavorful snack that's as nutritious as it is delicious.

Ingredients

  • - Coriander Powder
  • 100g Greek Yogurt
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 1 kg Rice
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch Mint Leaves (Pudina)
  • 250 ml Keya Lemon Juice
  • - Rock Salt
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 500 ml Oil (For Frying)

Instructions

  1. 1. In a mixing bowl, combine tandoori masala, yogurt, garlic paste, ginger paste, chili powder, turmeric, lemon juice, rock salt, and black pepper powder.
  2. 2. Coat the lamb cutlets thoroughly in the marinade, cover, and refrigerate for at least 20 minutes.
  3. 3. Rinse the rice under cold water until clear, then soak in water for 15 minutes.
  4. 4. Heat 1 tablespoon of vegetable oil in a large pan and grill the marinated lamb cutlets on medium heat for 5-6 minutes on each side until cooked through.
  5. 5. In a separate saucepan, bring 300 ml of water to a boil, add the soaked rice, and cook until tender, about 10 minutes.
  6. 6. Drain the cooked rice and fluff gently with a fork to release steam.
  7. 7. Finely chop fresh coriander and mint leaves, then mix into the warm rice along with 1 tablespoon of vegetable oil.
  8. 8. Arrange the lamb cutlets on a plate and serve alongside the fragrant herb rice.
  9. 9. Optionally, garnish with additional mint leaves and a wedge of lemon for added freshness.