• Serves 2
  • 70 minutes
  • Difficulty Easy
  • 4 Ingredients


This recipe is proudly brought to you by IGA and is delicious when served with this Lemon & Cucumber Salad.

Ingredients (serves 2)

  • ¼ cup (50g) Tandoori paste
  • 100g natural yoghurt
  • ¼ cup chopped fresh coriander
  • 6 lamb cutlets, well-trimmed


  1. In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour.
  2. In a non-stick frying pan, cook the cutlets until three-quarters cooked.
  3. Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.

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