Ingredients:
|
|
|
|
Ingredients |
Quantity |
Notes |
|
Tandoori flavour base
|
3
|
tbsp
|
|
|
Yoghurt (Natural) |
1/4
|
cup(s)
|
|
|
Lamb Cutlets |
8
|
whole
|
|
|
Olive Oil |
1
|
tbsp
|
|
|
Onion(s) |
1
|
whole
|
Thinly Sliced |
|
Freshly crushed garlic
|
1
|
tsp
|
|
|
Tomatoes Diced, canned |
400
|
gm
|
|
|
Peas |
1
|
cup(s)
|
Frozen |
|
Garam masala |
1
|
tsp
|
|
|
Basmati Rice |
4
|
servings
|
Steamed |
|
Coriander leaves |
1
|
pinch
|
|
Directions:
1. In a large flat contained combine tandoori
flavour base and yoghurt.
2. Add the cutlets and coat well.
3. Cover and refrigerate for 30 minutes or
overnight.
4. Heat olive oil in a small saucepan.
5. Add the onion and cook until translucent.
6. Add freshly crushed garlic, tomatoes, peas
and garam masala.
7. Simmer until peas are tender.
8. Grill, pan-fry or barbecue cutlets over high
heat for 4-5 minutes on each side.
9. Serve cutlets with basmati rice and a large
spoonful of the spiced vegetables.
10. Sprinkle with coriander leaves and serve.
Hints:
Allow at least 30 minutes for marinating.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
