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Tandoori Lamb Cutlets

A rich and spicy marinade with deliciously tender lamb cutlets.

This Shiraz will work fabulously with this spicy, earthy dish. The earthiness in the cumin compliments sits comfortably with the oak hues derived from oak ageing in the wine. A killer combo.

Tandoori Lamb

Recipe

  • INGREDIENTS
  • Lamb cutlets – if you can get to an Indian / Halal butcher they cut them super thin – which is best as a nibble.
  • CHEAT: Pataks Tandoori Paste
  • 1 lemon
  • 1 red onion
  • Fresh coriander
  • Salt and pepper

Based on 12 thin cutlets:

  • Dice the onion and fry over a medium heat for 5 minutes or until soft and translucent
  • Add 3tbsp of tandoori paste and the juice of half the lemon and cook for a further 5 minutes.
  • Cool for around 10 minutes.
  • Combine the cutlets and the marinade in a bowl.  Marinate for 1 hour or up to 12 hours.
  • Heat the grill (or bbq) high and cook for around 4 minutes on each side – adjust timing depending on thickness of meat.
  • Sprinkle with fresh coriander and a squeeze of lemon and serve.

Mothers Day Calendar 2022 sm

Mother’s Day – 27th March 2022

Treat Mum to a personalised bottle with her favourite children / grand children immortalised on the label, or try our MINI Pink DIY wine tasting kit for delicious wines and entertainment combined!

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