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Bbq tandoori lamb cutlets w/ pineapple and cucumber raita

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  • 16-20 lamb cutlets

  • 1 tablespoon ground coriander

  • 1 tablespoon ground cumin

  • ½ tablespoon cardamom powder

  • ½ tablespoon ground turmeric

  • pinch of chilli

  • 1 tablespoon ginger paste

  • ½ tablespoon garlic paste

  • juice of 2 lemons

  • salt and pepper to season

  • 2 large pineapples, cubed

  • 1 green chilli, finely sliced

  • cucumber raita:

  • 1 cup natural yogurt

  • 4 Lebanese cucumber, diced or grated

  • 1 teaspoon cumin powder

  • 1 tablespoon sugar

  • salt and pepper to season


  • 1.

    Combine lamb with spices, drizzle with a little oil and marinate overnight if possible.

  • For the cucumber raita:

  • 1.

    Add all the above ingredients into a bowl and mix until well combined.

  • 2.

    Cook pineapple on a medium hot bbq or frying pan, whemn caramelised remove from pan. Add a little more oil to the pan and cook the lamb cutlets for 6-8 mins. Serve the lamb cutlets with grilled pineapple and cucumber raita.

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