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Tandoori Lamb Cutlets

Serves 10 people

By Barker's

Ingredients

  • 100 g g Barker’s Professional Tandoori Paste
  • 2 tbsp Canola oil
  • 20 lamb cutlets - from the rack
  • 1 Tbsp chopped fresh mint
  • 2 cups Couscous
  • 500 ml Water

Method

  1. Mix together Barker’s Professional Tandoori Paste and the oil.
  2. Baste the cutlets with the paste and marinate in the fridge overnight.
  3. Pan-fry or grill the cutlets for 2 to 3 minutes on both sides.
  4. Pour boiling water into the couscous and 1 tbsp olive oil or butter. Allow the water to absorb, then fluff with a fork.
  5. Serve the cutlets on a bed of couscous with mint raita.

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