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Lamb Cutlets with Yoghurt and Mint


This recipe showcases The Spice Peddler Garam Masala blend, Cumin, Turmeric Powder, and Coriander Seeds. Serves 4



cumin seeds 1 tsp
strained yoghurt 200g
lime juice 2 tbsp
groundnut oil 3 tbsp
dried chilli flakes 1 level tsp
garlic 3 cloves
garam masala 2 tsp
ground turmeric ½ tsp
ground coriander 1 tsp
small, thin lamb cutlets 12
mint leaves a small handful, chopped
lime 1, to serve


Briefly toast the cumin seeds in a shallow pan.

Put the yoghurt into a mixing bowl and stir in the lime juice, groundnut oil, toasted cumin seeds and chilli flakes.

Peel and crush the garlic and stir it into the yoghurt with the garam masala, turmeric and coriander, and salt and black pepper.

Add the chops, pushing them down into the yoghurt, cover, and leave overnight in the fridge.

The following day line a grill pan or baking sheet with kitchen foil, place the chops, still with marinade sticking to them, on the foil.

Grill for 3 or 4 minutes until the yoghurt has formed a slightly curdled, golden yellow crust. (They will taste all the better if you allow the edges of the fat to burnish slightly.)

Turn and cook the other side. Season with salt, a squirt of lime-juice and chopped mint leaves.

Serve immediately.

Source: Nigel Slater

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