Grilled tikka massala lamb cutlets with raita
9
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Cucumber raita is the perfect cooling counterpart to these spiced lamb cutlets.
Ingredients
Pappadum, uncooked
4 individual, (4x10g)
Lamb Frenched cutlet or rack, raw
12 medium, (cutlets)
Tikka masala paste
1½ tbs
Lime(s)
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
Tomato(es)
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
⅔ cup(s), chopped
Fresh green chilli
1 whole, finely chopped
Lime juice
2 tbs
Instructions
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
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