recipe of ultimate Tandoori lamb cutlets with bombay potatoes

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori lamb cutlets with bombay potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori lamb cutlets with bombay potatoes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori lamb cutlets with bombay potatoes is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons gluten-free tandoori paste (we used Patak’s)
  • 1 tablespoon honey
  • 2 tablespoons natural yoghurt, plus extra to serve
  • 12 French-trimmed lamb cutlets
  • 700g chat potatoes, quartered
  • 1/4 cup (60ml) sunflower oil
  • 2 teaspoons black mustard seeds
  • 2 teaspoons gluten-free mild curry powder (we used Keen’s Traditional Curry Powder)
  • 1 teaspoon garam masala (Indian spice mix)
  • 2 teaspoons grated fresh ginger
  • 2 tomatoes, seeds removed, cut into thin wedges
  • 100g baby spinach leaves
  • Mango chutney, to serve


  • Step 1
    Mix the tandoori paste, honey and yoghurt in a large dish to combine, then add lamb, turning to coat. Allow to marinate while you prepare the potatoes.
  • Step 2
    Place potatoes in a pan of salted water, bring to the boil, then cook for 10 minutes until tender. Heat 2 tablespoons oil in a large frypan over medium heat. Add mustard seeds, then cook, stirring, for 1 minute until the seeds start to pop. Add spices, ginger and potato, then cook, stirring, for 2-3 minutes, until potatoes start to crisp. Add tomato and spinach, then cook for 2-3 minutes until spinach has wilted. Keep warm.
  • Step 3
    Heat the remaining oil in a chargrill or frypan over medium-high heat. Cook the lamb for 2 minutes each side until lightly charred and cooked but still pink in the centre.
  • Step 4
    Serve the lamb with Bombay potatoes, mango chutney and extra yoghurt.

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