Tandoori lamb cutlets with mango salsa

Recipe: Tandoori lamb cutlets with mango salsa


  • 1/3 cup (100g) Sharwood’s tandoori curry paste
  • 1 cup (260g) fat-free natural yoghurt
  • 12 Frenched lamb cutlets
  • 1 mango, flesh diced
  • 1 Lebanese cucumber, diced
  • 1/4 red onion, finely diced
  • 2 tbs chopped fresh coriander
  • 2 tbs chopped fresh mint
  • Steamed basmati rice, to serve


  1. Mix the curry paste and 1/4 cup (70g) yoghurt. Coat the cutlets in the mixture. Place in a ceramic dish, cover and refrigerate for at least 2 hours or overnight.
  2. Combine the mango, cucumber, red onion and coriander. Mix the mint and remaining yoghurt in small bowl until smooth.
  3. Preheat a barbeque or chargrill pan over a high heat. Cook the cutlets for 4 minutes each side for medium. Transfer to a plate.
  4. Cover with foil and rest for 3 minutes.
  5. Serve the cutlets with the mango salsa, yoghurt and rice.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)