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Al-Ahram Weekly 24 - 30 August 2000 Issue No. 496 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 24 - 30 August 2000 Issue No. 496
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Tandoori lamb cutlets
By Moushira Abdel-MalekIngredients:
12 lamb cutlets (ribs)
1 large onion (chopped)
1tsp garlic (crushed)
200ml yoghurt
2tbsp lemon juice
1tbsp fresh ginger (grated)
2tsp chili powder
1tsp garam masala
1tsp ground cumin
1tsp red sweet paprika
1tbsp vegetable oil
salt + pepperMethod:
Blend or process all ingredients until puréed. Combine lamb cutlets with mixture in a large bowl. Cover and refrigerate overnight. Cook cutlets, in batches, on a heated, slightly oiled griddle pan, or grill, or barbecue, until browned and tender. Serve with assorted salads and pasta.
