Tandoori Spiced Lamb Cutlets with Coconut Sambal
Try this delicious Tandoori Spiced Lamb Cutlets recipe, perfectly paired with a refreshing Coconut Sambal, Black Barley Rice and Curry Leaf.
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Cooking tools:
- Blender
- Deep-fry thermometer
- Grill
- Microwave
- Pan
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Spoon
- Paper towel
- Plate
Ingredients
- 1 x rack of lamb or 8 lamb cutlets
- 1/2 jar of Tandoori paste
- 200ml buttermilk
- 1 tbsp. honey
- 1 tbsp. flaked sea salt
- 100gm desiccated coconut
- 100ml coconut milk
- 1 green chilli
- 1 small shallot
- 2 cloves garlic
- 1 tsp. chilli flakes
- Juice of one lime
- 1 tsp. sea salt
- 100gm black barley
- 100gm brown rice
- 1 bay leaf
- 1 bunch mint
- Juice or one lemon
- Salt
- 20gm curry leaf’s
- 1 cup vegetable oil
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