This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
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 Spice Paste brings the flavours of wonderful Indian spices to juicy, tender lamb- in a way that is tantalisingly tasty.
Ingredients
Serves 4 people
- 2 tbsp Patak's Tikka Masala Spice 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 Spice Paste
- 1 small red onion, chopped
- 2 tomatoes, chopped
- juice of 1/2 lemon
- 1 tbsp chopped fresh coriander
- sea salt and black pepper
- 1 tsp water
Method
- In a bowl, mix together the Patak's Tikka Masala Spice 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 Spice 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.
-
Serves 4 people
- 2 tbsp Patak's Tikka Masala Spice 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 Spice Paste
- 1 small red onion, chopped
- 2 tomatoes, chopped
- juice of 1/2 lemon
- 1 tbsp chopped fresh coriander
- sea salt and black pepper
- 1 tsp water
-
- In a bowl, mix together the Patak's Tikka Masala Spice 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 Spice 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.
