Skip to main content

Lamb cutlets with chilli-mango sambal

Skip to IngredientsSkip to Method

After something quick, easy and fresh for dinner? These lamb cutlets with mango sambal are a mouth-watering option.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + 5 mins resting time
Seven lamb cutlets with chilli-mango sambal


  • 12 Coles Australian Lamb Cutlets
  • 2 tbs tikka masala curry paste
  • Steamed basmati rice, to serve
  • Mango chutney, to serve
  • Pappadums, to serve
  • Lime wedges, to serve

Chilli-mango sambal

  • 1 large ripe mango, stoned, peeled, finely chopped
  • 1/2 red onion, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 2 tbs coarsely chopped coriander
  • 2 tbs finely shredded mint
  • 1 long red chilli, seeded, finely chopped
  • 2 tbs lime juice

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

    To make the chilli-mango sambal, combine the mango, onion, cucumber, coriander, mint, chilli and lime juice in a medium bowl. Season.
  2. Step 2

    Combine the lamb and curry paste in a large bowl. Turn to coat. Season.
  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Step 4

    Divide the lamb among serving plates. Top with the chilli-mango sambal. Serve with rice, chutney, pappadums and lime wedges.