Lamb cutlets with Mint Yoghurt sauce (Indian style)

Tender, juicy and succulent lamb cutlets made the Indian way! Best when served with mint yoghurt sauce. The sauce elevates the taste of lamb cutlets an extra notch. 

Can be had as an appetiser before a meal or can be coupled with couscous vegetable salad to make a complete light, hearty and filling meal for weekday dinners. 

Ideal for outdoor grilling on potluck gatherings, picnics and weekend getaways. These lamb cutlets cook faster and are an absolute crowd pleaser. 

Ingredients

FOR LAMB CUTLETS

6-8 lamb cutlets

1 tbs ginger garlic juice 

2 ts coriander powder

2 tbs freshly prepared cumin pepper powder

1 ts garam masala

1 tbs lemon juice

Salt and oil as needed

FOR MINT YOGHURT SAUCE

3 sprigs of mint

2 tbs thick yoghurt

1 small garlic

1 green chilly

Salt and pepper to taste

Preparation

LAMB CUTLETS

Marinate lamb cutlets with the above mentioned ingredients for a mimimum of 2 hours to a maximum of 1 day. The more time it marinates, the more juicy and tender it becomes. 

Take a non-stick girdle pan or dosa tawa. Heat over high and add little oil.

Place the lamb cutlets evenly dispersed. To ensure crispy exterior and even roast, grill them undisturbed without moving their positions. Cook in high flame for 2 minutes each side.  Then cook in medium flame for 5 minutes each side. With a total cooking time of 15 minutes. 

MINT YOGHURT SAUCE

Blend all mentioned ingredients together into a smooth consistency. Take them out into a dipping bowl.