INGREDIENTS..
1.18 Best end of neck cutlets,trimmed
2.3 tblspn Tandoori Spice Mix(check bottom for ingredients and how to)
3.1 tblspn dried mint
4.155ml(5fl oz)natural low fat yogurt
GARNISH...
1.LEMON AND LIME WEDGES
2.FRESH CORIANDER
1.Prick lamb cutlets on both sides and spread them in a single layer in a shallow dish.
2.Mix spice mix,mint and yogurt in a bowl.Pour over lamb cutlets,turning to coat them well.
3.Cover and marinate lamb cutlets in fridge for 18-24 hours,turning once or twice.
4.Preheat oven to 200degrees C(400DEGREES F/GAS6).Using tongs,place cutlets on a wire rack in a roasting pan.Bake for 25min,turning once and basting with any remaining marinade.
5.Transfer cutlets to a grill pan or a B.B.Q. Grill and grill briefly on both sides until crisp.Arrange on a platter and garnish with lemon and lime wedges and fresh coriander.Serve with Tomato and Onion Sambal,if liked.
SERVES 6
TANDOORI SPICE MIX...
1.1 small onion,chopped
2.3 cloves garlic,crushed
3.2.5cm(1in)piece of fresh root ginger,peeled and finely chopped
4.1-2 green chillies,seeded and chopped
5.1 tspn coriander seeds
6.1/2(half)tspn cumin seeds
7.1/2(half)tspn red chilli powder
8.1 tspn paprika
9.1/2(half) tspn salt
Grind onion,garlic,ginger,chillies and seeds together,using a pestle and mortar or a coffee mill kept especially for the purpose.Add the chilli powder,paprika and salt and mix well.Makes about 6 tablespoons.
TOMATO AND ONION SAMBAL...
1.3 Large tomatoes
2.1 onion
3.3-4 spring onions
4.2 sprigs fresh coriander
5.3 tblspn lemon or lime juice
6.salt
7.freshly ground black pepper
Chop the tomatoes,onion,spring onions and fresh coriander finely.Place in a small bowl,pour over the citrus juice and add plenty salt and pepper to taste.Toss well,cover and set aside for 1 hour at room temp,to allow the flavours to blend
SERVES 6
1.18 Best end of neck cutlets,trimmed
2.3 tblspn Tandoori Spice Mix(check bottom for ingredients and how to)
3.1 tblspn dried mint
4.155ml(5fl oz)natural low fat yogurt
GARNISH...
1.LEMON AND LIME WEDGES
2.FRESH CORIANDER
1.Prick lamb cutlets on both sides and spread them in a single layer in a shallow dish.
2.Mix spice mix,mint and yogurt in a bowl.Pour over lamb cutlets,turning to coat them well.
3.Cover and marinate lamb cutlets in fridge for 18-24 hours,turning once or twice.
4.Preheat oven to 200degrees C(400DEGREES F/GAS6).Using tongs,place cutlets on a wire rack in a roasting pan.Bake for 25min,turning once and basting with any remaining marinade.
5.Transfer cutlets to a grill pan or a B.B.Q. Grill and grill briefly on both sides until crisp.Arrange on a platter and garnish with lemon and lime wedges and fresh coriander.Serve with Tomato and Onion Sambal,if liked.
SERVES 6
TANDOORI SPICE MIX...
1.1 small onion,chopped
2.3 cloves garlic,crushed
3.2.5cm(1in)piece of fresh root ginger,peeled and finely chopped
4.1-2 green chillies,seeded and chopped
5.1 tspn coriander seeds
6.1/2(half)tspn cumin seeds
7.1/2(half)tspn red chilli powder
8.1 tspn paprika
9.1/2(half) tspn salt
Grind onion,garlic,ginger,chillies and seeds together,using a pestle and mortar or a coffee mill kept especially for the purpose.Add the chilli powder,paprika and salt and mix well.Makes about 6 tablespoons.
TOMATO AND ONION SAMBAL...
1.3 Large tomatoes
2.1 onion
3.3-4 spring onions
4.2 sprigs fresh coriander
5.3 tblspn lemon or lime juice
6.salt
7.freshly ground black pepper
Chop the tomatoes,onion,spring onions and fresh coriander finely.Place in a small bowl,pour over the citrus juice and add plenty salt and pepper to taste.Toss well,cover and set aside for 1 hour at room temp,to allow the flavours to blend
SERVES 6