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Indian-spiced lamb cutlets with Bombay potatoes

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A taste of the exotic on a weeknight is like a little holiday for the tastebuds and our Indian-spiced lamb cutlets with Bombay potatoes recipe won't disappoint!

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes, (+ cooling and resting time)
Indian-spiced barbecued lamb cutlets in bowl with Bombay potatoes


  • 750g Carisma baby potatoes
  • ½ cup (140g) natural yoghurt
  • 2 tsp garam masala
  • 3 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 2 tbsp finely chopped coriander
  • 1 tbsp lemon juice
  • 12 Coles Australian Lamb Cutlets
  • 2 tomatoes, chopped
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • ½ cup coriander leaves
  • Natural yoghurt, extra, to serve
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the potatoes in a saucepan of boiling water for 12-15 mins or until tender. Drain and set aside to cool. When cooled slightly, cut into quarters.
  2. Step 2

    Combine the yoghurt, garam masala, half the ginger, half the garlic, chopped coriander and lemon juice in a glass dish. Season. Add the lamb and toss to coat. Set aside to develop the flavours.
  3. Step 3

    Meanwhile, process the tomato, remaining ginger and remaining garlic in a food processor until almost smooth. Heat the oil in a large frying pan. Add the cumin seeds and cook for 2 mins or until fragrant. Add the potato and cook, turning, for 5 mins or until beginning to crisp. Add the tomato mixture. Season well. Cook for 3-5 mins or until heated through.
  4. Step 4

    Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 2-3 mins each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Divide the lamb and potatoes among serving plates. Top with coriander leaves and yoghurt and serve with lime wedges.