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Curried lamb cutlets with homemade garlic roti

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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)
Curried lamb cutlets with homemade garlic roti

Ingredients

  • 1 cup (280g) Greek-style yoghurt
  • 1 tbs grated fresh ginger
  • 1 tbs curry powder
  • ¼ cup (60ml) peanut oil
  • 12 Coles Australian Lamb Cutlets
  • 2 cups (300g) plain flour
  • 1 tsp garlic salt
  • ¾ 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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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.
  4. Step 4

    Stir cucumber through remaining yoghurt.
  5. 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

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
  • ¼ cup (60ml) peanut oil
  • 12 Coles Australian Lamb Cutlets
  • 2 cups (300g) plain flour
  • 1 tsp garlic salt
  • ¾ 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
    1. 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.

    2. 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.

    3. 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.
    4. Step 4

      Stir cucumber through remaining yoghurt.
    5. Step 5

      Serve lamb and roti with yoghurt mixture, green beans, rice, lemon wedges, mango chutney and mint leaves.