Tandoori lamb cutlets with green onion roti
Excite your taste buds with tender tandoori lamb cutlets served with flavorful green onion roti. Perfect for a quick and delicious dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 12 french-trimmed lamb cutlets (600g)
- 1 tablespoon tandoori paste
- 2 lebanese cucumbers (260g), sliced into ribbons
- 400 grams red radishes, sliced thinly
- 1 tablespoon white vinegar
- 1 tablespoon caster (superfine) sugar
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh coriander leaves
- Green onion roti
- 1 tablespoon cumin seeds
- 1 green onion, sliced thinly
- 1 cup (150g) chickpea (besan) flour
- 1/4 teaspoon xantham gum
- 2 tablespoons buttermilk
- 2 tablespoons water
- 1 tablespoon vegetable oil
- chickpea (besan) flour, extra, for dusting
- 2 tablespoons ghee, melted
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