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Seared Lamb Cutlets with a Tikka Masala Rub

This succulent dish is ideal for a dinner party, but because it doesn't take long to cook it can also be a great meal to have at home anytime. Our lovely versatile Tikka Masala Spice Paste brings the flavours of wonderful Indian spices to juicy, tender lamb- in a way that is tantalisingly tasty.

2 out of 3 Difficulty
1 out of 3 spice levels Mild
25 mins Preparation

Ingredients

Serves 4 people

  • 2 tbsp Patak's Tikka Masala Spice Paste
  • 3 tbsp finely chopped fresh coriander
  • 8 large lean lamb cutlets, fat removed

For the salsa:

  • 1 tsp cumin seeds
  • 1 tsp Patak's Tikka Masala Spice Paste
  • 1 small red onion, chopped
  • 2 tomatoes, chopped
  • juice of 1/2 lemon
  • 1 tbsp chopped fresh coriander
  • sea salt and black pepper
  • 1 tsp water

Method

  1. In a bowl, mix together the Patak's Tikka Masala Spice Paste and coriander. Pat well over the lamb cutlets, cover and leave them to marinate around 1 hour in the refrigerator, if you have time.
  2. Meanwhile, to prepare the salsa, heat a small frying pan and dry fry the cumin seeds for 30 seconds, then add the Patak's Tikka Masala Spice Paste and cook for 1 minute.
  3. Add half the onion and a teaspoon of water and cook for 3 minutes. Transfer to a bowl and fold in the remaining red onions, tomatoes and lemon juice. Season to taste and fold in the coriander. Spoon into dishes.
  4. Pre-heat a griddle pan to a medium heat and cook the lamb cutlets for 8 -10 minutes, turning once, until cooked to your liking.
  5. Serve with the fresh salsa and a serving of rice.
  • Serves 4 people

    • 2 tbsp Patak's Tikka Masala Spice Paste
    • 3 tbsp finely chopped fresh coriander
    • 8 large lean lamb cutlets, fat removed

    For the salsa:

    • 1 tsp cumin seeds
    • 1 tsp Patak's Tikka Masala Spice Paste
    • 1 small red onion, chopped
    • 2 tomatoes, chopped
    • juice of 1/2 lemon
    • 1 tbsp chopped fresh coriander
    • sea salt and black pepper
    • 1 tsp water
    1. In a bowl, mix together the Patak's Tikka Masala Spice Paste and coriander. Pat well over the lamb cutlets, cover and leave them to marinate around 1 hour in the refrigerator, if you have time.
    2. Meanwhile, to prepare the salsa, heat a small frying pan and dry fry the cumin seeds for 30 seconds, then add the Patak's Tikka Masala Spice Paste and cook for 1 minute.
    3. Add half the onion and a teaspoon of water and cook for 3 minutes. Transfer to a bowl and fold in the remaining red onions, tomatoes and lemon juice. Season to taste and fold in the coriander. Spoon into dishes.
    4. Pre-heat a griddle pan to a medium heat and cook the lamb cutlets for 8 -10 minutes, turning once, until cooked to your liking.
    5. Serve with the fresh salsa and a serving of rice.