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Indian Lamb Cutlets | barbecue0


Indian Lamb Cutlets
SERVES: 6| PREP: 5mins,plus marinating| COOK: 10 mins
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12 trimmed lamb cutlets. FOR THE MARINADE: 2tbsp curry paste, 125g tub natural yogurt, juice of 1/2 lemon. FOR THE DIP: 200g tub greek yogurt, 3tbsp mint sauce, 6tbsp toasted dessiccated coconut flakes.
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In a bowl, mix marinade ingredients together. Coat cutlets with marinade and leave for at least 30 mins. Barbecue for 3-5 mins on each side, till cooked.

In a small bowl, mix greek yogurt with mint sauce, sprinkle lamb with coconut and serve with dip.
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IF ITS RAINING - grill cutlets under a preheated grill for 5 mins on each side and complete recipe.


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