Grilled tikka massala lamb cutlets with raita
4 individual, (4x10g)
1 medium, finely grated
99% fat-free plain yoghurt
1 cup(s), (240g)
2 tbs, finely chopped
2 individual, finely chopped
French trimmed lamb cutlet(s) or rack(s)
12 medium, (Buy 12 lamb cutlets)
tikka masala paste
1 medium, cut into wedges
1 x 3 second spray(s)
- Lightly spray the pappadams with oil and cook in the microwave following packet instructions.
- To make the raita, squeeze the excess moisture from the cucumber and combine with the yoghurt, mint and shallot in a small bowl. Season with salt and pepper. cover and place in the fridge until ready to serve.
- Heat a barbecue or chargrill on high. Rub the lamb cutlets with the tikka masala paste. Cook for 2 minutes each side or until lightly charred and cooked to your liking. Serve with lime wedges, raita and pappadums