Tikka lamb cutlets

Tikka lamb cutlets

By
From
Ben's BBQ Bible
Serves
4-6
Photographer
Billy Law

This was the first Indian–style meat dish my son Herb ate at a particular restaurant in Whitechapel in London. Strange that he devoured these cutlets at the age of three, but now at the age of eight he won’t go near them.

Serve these cutlets with either Spiced red bean salad, Whole pumpkin biryani or Sugar loaf cabbage, coriander and mint salad.

Ingredients

Quantity Ingredient
16 lamb cutlets
vegetable oil, for greasing
2 onions, sliced
lemon wedges

Marinade

Quantity Ingredient
3 tablespoons plain yoghurt
2 garlic cloves, crushed
1 tablespoon ginger paste
1 tablespoon garam masala
1 tablespoon korean fermented chilli paste or chilli powder
2 tablespoons lime juice
salt, to taste

Method

  1. Combine all the marinade ingredients in a food processor and blend well. Thoroughly coat the lamb with the mixture and allow to marinate in the fridge for at least 2 hours.
  2. Prepare your barbecue for direct cooking on a medium to high heat. Lightly oil the grill plate of your barbecue.
  3. Remove the excess marinade from the lamb. Lay the cutlets out evenly on the grill plate. Cook the lamb to medium-rare, about 3–4 minutes on each side.
  4. Remove the cutlets to a serving platter to rest.
  5. Before scraping the barbecue plate, quickly fry the onions on the same area the cutlets were cooked on, so they pick up the flavours of the marinade and soften slightly, but still have a crunchy texture.
  6. Serve the cutlets and onions straight away, with lemon wedges.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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