Tandoori Frenched Lamb Cutlets With Naan Bread

Published 1st January, 2019

Cuisine: Indian   Serves: 4

Preparation: 40 Mins   Cooking: 30 Mins


  • 12 Barossa Fine Foods Frenched Lamb Cutlets
  • 2 tbls Tandoori paste
  • 1 tbls Olive Oil
  • 200gm Salad Leaves
  • 200gm Sugar Snap Peas, blanched
  • ¼ Cup Mint Leaves
  • ¼ Cup Coriander Leaves
  • Natural yoghurt, to serve

Naan Bread

  • 1 tsp Sugar
  • ½ Cup Warm Water
  • 2 + ¼ tsp Dry Yeast
  • 2 +¼ Cups Plain Flour
  • ½ Cup Plain Yoghurt
  • Vegetable Oil
  • 100gm Butter, melted


  1. Trim the Lamb cutlets and marinate in the tandoori paste for 30 minutes, brush with the olive oil and cook on a hot grill plate or BBQ for 3-4 minutes each side.
  2. Arrange the salad leaves on a platter along with the blanched sugar snap peas, coriander & mint leaves. Place the grilled cutlets on top of the salad, serve with natural yoghurt & naan bread.
  3. To make the naan bread, place the sugar, yeast and warm water in a bowl & set aside for 10 minutes or until it is foaming.
  4. In a bowl mix together the flour, yoghurt & water, kneed for 10 minutes until the dough is smooth and elastic, cover with a damp tea towel and set aside in a warm place until it has doubled in size
  5. Cut the dough into 8 equal portions, roll out each potion on a floured board with a rolling pin. Heat a heavy based cast iron skillet over a high heat, brush with oil, place the dough on the skillet & cook on the first side until it puffs up & bubbles, flip it over and cook the other side.
  6. Repeat with remains dough.
  7. Brush the naan with melted butter, serve warm