Easy recipe Tandoori Lamb Cutlets With Mango Salsa Recipe

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one third cup (about one hundredg) Sharwoods tandoori curry paste one cup (two hundred and sixtyg) fat-free natural yoghurt twelve Frenched lamb cutlets one mango, flesh diced one Lebanese, cucumber (Recipes by ingridients cucumber) diced one quarter red onion, finely diced about two tablespoons chopped fresh coriander (Recipes by ingridients coriander) about two tablespoons chopped fresh mint steamed SunRice Basmati Rice, to serveStep one Mix the curry paste and one quarter cup (about seventyg) yoghurt. Tandoori Lamb Cutlets With Mango Salsa Recipe. Coat the cutlets in the mixture. Place in a ceramic dish, cover and refrigerate for at least about two hours or overnight. Tandoori Lamb Cutlets With Mango Salsa Recipe. Step about two Combine the mango,, cucumber (Recipes by ingridients cucumber) red onion and. coriander (Recipes by ingridients coriander) Mix the mint and remaining yoghurt in small bowl until smooth. Step three Preheat a barbeque or chargrill pan over a high heat. Cook the cutlets for about four minutes each side for medium. Transfer to a plate. Tandoori Lamb Cutlets With Mango Salsa Recipe. Cover with foil and rest for three minutes. Serve the cutlets with the mango salsa, yoghurt and rice.. Tandoori Lamb Cutlets With Mango Salsa Recipe.