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Tandoori Lamb Cutlets

Delicious homemade tandoori lamb that will save you on takeaway $$
Course Dinner
Cuisine Indian, Worldwide
Keyword Lamb Cutlets, Tandoori, Tandoori Lamb
Prep Time 20 minutes
Cook Time 10 minutes
Marinade Time 1 hour
Total Time 30 minutes
Servings 4 people
Calories 1539kcal
Author AnotherFoodBlogger



  • 12 Lamb cutlets
  • 3 tbsp tandoori paste
  • 1 tbsp Greek yoghurt

Tandoori Paste

  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tbsp tomato paste
  • 1 tsp cinnamon
  • 3 garlic cloves chopped
  • 1 tsp ginger chopped
  • 1 tsp dried coriander
  • 2 tbsp canola oil
  • 2-3 tbsp water
  • 1-2 tsp chili flakes

Herb Yoghurt

  • 6 tbsp Greek yoghurt
  • .5 lime juiced
  • 1 handful mint chopped
  • 1 handful coriander chopped
  • 1 pinch salt


Tandoori Paste

  • Place cumin, coriander, turmeric, cinnamon & chili flakes into a saucepan on low heat for a couple mins - this helps to release flavours
  • Add remaining ingredients and cook for 8-10 minutes on low/medium heat. Allow to cool and blend until smooth

Tandoori Lamb

  • Mix 3 tbsp tandoori paste with 1 tbsp yoghurt.  Coat the lamb cutlets in the paste and marinade in the fridge for minimum 1 hour but overnight if possible
  • Grill Lamb cutlets on medium - high heat or on a bbq grill for 2-3 minutes per side depending upon how you like them cooked.  Just over 2 minutes is my sweet spot for a nice medium rare
  • Allow lamb to rest for a couple minutes and serve with herb yoghurt & coriander leaves

Herb Yoghurt

  • Mix all ingredients together and put to side ready to use.  Can be made in advance but the longer you leave it the herbs will lose their vibrancy



Essential Tools

  • sharp knife
  • chopping board
  • small sauce pan
  • bbq or heavy bottom grill pan
  • wooden spoon
  • small food processor
  • mixing bowl
  • spoon


  • the same recipe/sauce can be used on chicken or pork.  Cooking times will be different
  • i would serve this with either some naan bread or maybe a little rice.  Stay tuned for some homemade naan bread on the blog
  • the longer you leave the marinade the better (in my opinon) so try do it the day before if you remember!
  • the tandoori paste will last up to 2 weeks in the fridge


Calories: 1539kcal | Carbohydrates: 5g | Protein: 67g | Fat: 136g | Saturated Fat: 57g | Cholesterol: 312mg | Sodium: 338mg | Potassium: 978mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 7.5mg | Calcium: 114mg | Iron: 7.2mg