Grilled Indian lamb cutlets

Ingredients
    1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base
    130g (1/2 cup) natural yoghurt
    12 (about 780g) lamb cutlets
    Steamed vegetables or mixed salad leaves, to serve
    Cooked pappadums, to serve
    Mango chutney, to serve

Method
Combine the flavour base and yoghurt in a medium bowl. Add the lamb cutlets and gently toss until the lamb is well coated in the yoghurt mixture. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Preheat a chargrill pan on high. Add the lamb and cook for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Place the lamb cutlets on serving plates. Serve immediately with steamed vegetables or mixed salad leaves, pappadums and chutney, if desired.

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Good Taste - June 2006, Page 23