- 6 lamb cutlets well-trimmed
- 1/4 cup Tandoori paste
- 100 grams natural yoghurt
- 1/4 cup fresh coriander chopped
- 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.
- In a non-stick frying pan, cook the cutlets until cooked.
- Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.