Name: Tandoori lamb cutlets with bok choy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 12 lamb cutlets; 1/3 cup (80ml) tandoori paste; 1/3 cup (80ml) yoghurt; 1 tablespoon peanut oil; 400 gram bok choy, chopped coarsely; 425 gram can baby corn, drained, halved lengthways; 2 tablespoon chopped fresh coriander leaves

Ingredients

12 lamb cutlets

1/3 cup (80ml) tandoori paste

1/3 cup (80ml) yoghurt

1 tablespoon peanut oil

400 gram bok choy, chopped coarsely

425 gram can baby corn, drained, halved lengthways

2 tablespoon chopped fresh coriander leaves

Method

1.Combine lamb, paste and yoghurt in large bowl; mix well. Cover, refrigerate 15 minutes.

2.Heat oil in large non-stick frying pan; cook lamb, in batches, until browned both sides and tender. Remove lamb from pan; cover to keep warm.

3.Add bok choy, corn and coriander to same pan; cook, stirring, until bok choy is just wilted. Serve lamb cutlets with bok choy mixture.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%