This Curried lamb cutlets recipe is a great way to switch up your meals this week. Perfectly paired with homemade roti and fresh yoghurt sauce, it’s a real flavour sensation.
- Serves4
- Cook time15 minutes
- Prep time25 minutes, (+ 15 mins marinating time)
Ingredients
- 1 cup (280g) Greek-style yoghurt
- 1 tbs grated fresh ginger
- 1 tbs curry powder
- 1/4 cup (60ml) peanut oil
- 12 Coles Australian Lamb Cutlets
- 2 cups (300g) plain flour
- 1 tsp garlic salt
- 3/4 cup (185ml) warm water
- 1 Lebanese cucumber, seeded, finely chopped
- Steamed green beans, to serve
- Steamed rice, to serve
- Lemon wedges, to serve
- Mango chutney, to serve
- Mint leaves, to serve
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Method
Step 1
Place half the yoghurt in a bowl. Add the ginger, curry powder and 1 tbs of the oil. Season. Stir to combine. Add lamb and toss to coat. Set aside for 15 mins to marinate.
Step 2
Meanwhile, combine flour, garlic salt, water and 1 tbs of the remaining oil in bowl until a dough forms. Knead on a lightly floured surface until smooth. Divide mixture into 8 portions. Roll each portion into a ball. Using a rolling pin, roll out each portion on a lightly floured surface into an oval about 3mm thick.
Step 3
Heat a barbecue grill or chargrill on medium-high. Brush roti with remaining oil. Cook roti, in batches, for 2 mins each side until charred. Cover to keep warm. Cook lamb on grill for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.Step 4
Stir cucumber through remaining yoghurt.Step 5
Serve lamb and roti with yoghurt mixture, green beans, rice, lemon wedges, mango chutney and mint leaves.
Curried lamb cutlets with homemade garlic roti
- Serves4
- Cook time15 minutes
- Prep time25 minutes, (+ 15 mins marinating time)
Ingredients
- 1 cup (280g) Greek-style yoghurt
- 1 tbs grated fresh ginger
- 1 tbs curry powder
- 1/4 cup (60ml) peanut oil
- 12 Coles Australian Lamb Cutlets
- 2 cups (300g) plain flour
- 1 tsp garlic salt
- 3/4 cup (185ml) warm water
- 1 Lebanese cucumber, seeded, finely chopped
- Steamed green beans, to serve
- Steamed rice, to serve
- Lemon wedges, to serve
- Mango chutney, to serve
- Mint leaves, to serve
Description
This Curried lamb cutlets recipe is a great way to switch up your meals this week. Perfectly paired with homemade roti and fresh yoghurt sauce, it’s a real flavour sensation.
Method
Step 1
Place half the yoghurt in a bowl. Add the ginger, curry powder and 1 tbs of the oil. Season. Stir to combine. Add lamb and toss to coat. Set aside for 15 mins to marinate.
Step 2
Meanwhile, combine flour, garlic salt, water and 1 tbs of the remaining oil in bowl until a dough forms. Knead on a lightly floured surface until smooth. Divide mixture into 8 portions. Roll each portion into a ball. Using a rolling pin, roll out each portion on a lightly floured surface into an oval about 3mm thick.
Step 3
Heat a barbecue grill or chargrill on medium-high. Brush roti with remaining oil. Cook roti, in batches, for 2 mins each side until charred. Cover to keep warm. Cook lamb on grill for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.Step 4
Stir cucumber through remaining yoghurt.Step 5
Serve lamb and roti with yoghurt mixture, green beans, rice, lemon wedges, mango chutney and mint leaves.