Seared Lamb Cutlets with a Tikka Masala Rub

Seared Lamb Cutlets with a Tikka Masala Rub

This succulent dish is ideal for a dinner party, but because it doesn't take long to cook it can also be a great meal to have at home anytime. Our lovely versatile Tikka Masala paste brings the flavours of wonderful Indian spices to juicy, tender lamb - in a way that is tantalisingly tasty.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 15 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Royal Roasted Stuffed Chicken Breast (Murg Ka Mokul)

Tikka Masala Barbecue Chicken Burger

This recipe features

Ingredients

2 tbsp Patak's Tikka Masala Paste
3 tbsp finely chopped fresh coriander
8 large lean lamb cutlets, fat removed

For the salsa:

1 tsp cumin seeds
1 tsp Patak's Tikka Masala Paste
1 small red onion, chopped
2 tomatoes, chopped
juice of ½ lemon
1 tbsp chopped fresh coriander
sea salt and black pepper
1 tsp water

Methods

In a bowl, mix together the Patak's Tikka Masala Paste and coriander. Pat well over the lamb cutlets, cover and leave them to marinate around 1 hour in the refrigerator, if you have time.
Meanwhile, to prepare the salsa, heat a small frying pan and dry fry the cumin seeds for 30 seconds, then add the Patak's Tikka Masala Paste and cook for 1 minute.
Add half the onion and a teaspoon of water and cook for 3 minutes. Transfer to a bowl and fold in the remaining red onions, tomatoes and lemon juice. Season to taste and fold in the coriander. Spoon into dishes.
Pre-heat a griddle pan to a medium heat and cook the lamb cutlets for 8 -10 minutes, turning once, until cooked to your liking.
Serve with the fresh salsa and a serving of rice.