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    Tandoori Lamb Cutlets

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    Tandoori Lamb Cutlets
    Preparation time is 10minutes
    Cook time is 15minutes
    Total time is 25minutes
    Serve is for 4 people
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    Difficulty level: 3 out of 4

    11 Ingredients

    Number of servings
    4
    • 1/4 cup tandoori curry paste
    • 250grams green beans, blanched
    • 300grams sugar snap peas, blanched
    • 1 bunch broccolini, blanched
    • 1/4 cup lime juice
    • 1tablespoons extra virgin olive oil
    • 1 lime, wedges (to serve)
    • 2teaspoons sugar
    • 1 cup baby spinach leaves
    • 2teaspoons coriander leaves (to serve)
    • 8 lamb cutlets

    Nutrition per serving

    2150 Kilojoules or 512 Calories
    25% of daily energy intake*
    Protein
    35.0grams
    Fat
    35.5grams
    Carbs
    11.6grams
    Sugars
    7.3grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 3

    Spread curry paste over both sides of lamb cutlets.

    Step 2 of 3

    Combine lime juice, oil and sugar in a large bowl. Add peas, beans, broccolini and spinach, tossing gently to coat. Set aside.

    Step 3 of 3

    Preheat a chargrill pan over medium heat. Cook cutlets, in batches, for 4 minutes on each side or until charred and just cooked through. Serve with salad, lime wedges and coriander.

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