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Grilled tikka massala lamb cutlets with raita

Grilled tikka massala lamb cutlets with raita

Total Time
25 min
20 min
5 min
Cucumber raita is the perfect cooling counterpart to these spiced lamb cutlets.


Pappadum, uncooked

4 individual, (4x10g)

Lamb French cutlet(s) or rack(s), raw

12 medium, (cutlets)

Tikka masala paste

1½ tbs


1 medium, cut into wedges, to serve

Lebanese cucumber

1 medium, deseeded, finely grated

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Fresh mint

2 tbs, finely chopped

Green shallot(s)

2 individual, finely chopped

Red onion

1 medium, thinly sliced


3 medium, chopped

Lebanese cucumber

1 medium, chopped

Canned chickpeas, rinsed and drained

1 400g can

Dry mung beans

1¼ cup(s), (150g)

Fresh coriander

cup(s), chopped

Fresh green chilli

1 whole, finely chopped

Lime juice

2 tbs


  1. Lightly spray the pappadams with oil and cook in the microwave following packet instructions.
  2. 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.
  3. 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


SERVING SUGGESTION: Traditional indian ‘kachumbar’ salad made of 1 thinly sliced red onion, 3 chopped tomatoes, 1 chopped Lebanese cucumber, 400g can drained and rinsed chickpeas, 1½ cups mung beans, ⅔ cup chopped fresh coriander, 1 finely chopped fresh long green chilli and 2 tablespoons of lime juice.