ingredients
makes 24
24 lamb cutlets
2 cups natural yoghurt
2/3 cup chopped fresh cilantro leaves
2 tablespoons ground cumin
4 cloves garlic, crushed
2 tablespoons grated fresh ginger
1 teaspoon ground turmeric
1 - 2 red chillies, seeded and finely chopped
method
1. Clean the bones of the cutlets by scraping down the bone with sharp knife. Put the cutlets in a large shallow dish.
2. To make the marinade, combine the yoghurt, cilantro leaves, cumin, garlic, ginger, turmeric and chilli in a bowl. Pour over the cutlets, mix to coat, then cover and refrigerate overnight.
3. Leave a coating of the marinade on the cutlets and barbecue on a hot barbecue plate, or grill, until tender.
The cutlets can be marinated up to 2 days ahead. This marinade is also delicious with chicken.
