Tandoori Lamb Cutlets

• 2 cups plain yogurt
• 1 tablespoon cumin powder
• 1 tablespoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 lemon, juice of
• 8 garlic cloves, crushed
• 1 tablespoon minced ginger
• 2 drops red food coloring
• 8 lamb cutlets
• 1 lemon, cut in wedges

1. Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a Tandoori marinade.
2. Remove the fat from the cutlets and marinate in the marinade for at least 2 hours (up to 24 hours is fine).
3. Preheat the oven to it's highest heat for at least 20 minutes.
4. Shake off excess marinade and place cutlets on a wire rack in the oven.
5. Cook for 20 minutes and check the cutlets are cooked by cutting into one slightly, serve with a wedge of lemon, rice and raita.

plain yogurt, cumin powder, garam masala, ground coriander, turmeric powder, chili powder, lemon, garlic, ginger, drops red food coloring, cutlets, lemon

Taken from www.food.com/recipe/tandoori-lamb-cutlets-227559 (may not work)