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