A rich aromatic recipe for Lamb Cutlets with a mango and cucumber relish

8 lean lamb cutlets
1 tbsp sunflower oil
2 tsp garam masala
1 tsp paprika
2 tsp Canderel granules

1 medium ripe firm mango, peeled
1/4 cucumber, diced
1/2 small red onion, finely chopped or sliced
grated zest and juice 1 lime
2 tsp Canderel granules
small handful of mint or coriander, shredded

How to
Remove any excess fat from the lamb cutlets, mix the oil with garam masala, paprika and Canderel, and brush the cutlets on both sides, season with salt and pepper. These can be prepared, covered and refrigerated until ready to cook.

For the relish cut the mango into small dice. Mix with the cucumber and onion. Stir the lime zest, juice and Canderel together then pour onto the relish and fold through. Just before serving add the mint or coriander.

To cook the lamb, preheat a barbecue or a grill and cook for 2-3 minutes each side for medium. Serve with the mango relish.


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Recipe provided by Canderel.