Tandoori Lamb Cutlets – Smoky, Charred & Full of Indian Flavour
Updated: 3 hours ago
Welcome to Stevie’s Curry Magic, where we explore the vibrant flavours and rich traditions of Indian cuisine! Today, we're firing up the barbecue to create something truly special: Tandoori Lamb Cutlets.
These delicious lamb cutlets are coated in a fragrant yoghurt marinade, packed with fresh ginger, garlic, chillies, coriander and warming tandoori spices. Given plenty of time to marinate, the lamb absorbs all those wonderful flavours before being cooked over a hot barbecue, developing a beautifully charred exterior while remaining tender and juicy inside.
You don't need a traditional tandoor oven to enjoy authentic tandoori-style cooking. A properly heated barbecue can deliver fantastic results, bringing together the aromatic spices, caramelised marinade and unmistakable smokiness that make tandoori dishes so popular.
Perfect for summer barbecues, a special curry night or simply when you fancy something a little different, these Tandoori Lamb Cutlets are best served hot with fresh lemon wedges, coriander, homemade Tandoori Raita and a crisp salad.
So, get the barbecue fired up and let's discover how to bring these delicious tandoori flavours to your table with Stevie's Curry Magic!
Cuisine: Indian
Course: Starter / Appetiser
Cooking Method: Barbecue / Grill
Recipe Details:
These Tandoori Lamb Cutlets take approximately 10 minutes to prepare, with a further 4–6 hours for marinating to develop the best flavour. Cooking on the barbecue takes around 6–10 minutes, depending on the thickness of the cutlets and your preferred level of doneness. This recipe serves 2–4 people and is perfect for a barbecue starter or a special curry night.
Nutrition values for Tandoori Lamb Cutlets
Expand for nutritional values
Tandoori Lamb Cutlets are a good source of protein and provide valuable nutrients including iron, vitamin B12 and zinc. The yoghurt-based tandoori marinade adds flavour and contributes additional nutrients. Nutritional values will vary depending on the size and fat content of the lamb cutlets, the amount of marinade used and the cooking method. Figures will also vary depending on portion size. Accompaniments such as Tandoori Raita, salad and flatbreads are not included.
What Makes Tandoori Lamb Cutlets Special?
There is something quite special about cooking lamb over a hot barbecue, particularly when it has been given plenty of time to absorb the flavours of a traditional tandoori marinade. These Tandoori Lamb Cutlets bring together the natural richness of lamb with a wonderful combination of aromatic spices, fresh herbs and yoghurt.
The secret lies in the marinade. Our homemade Tandoori Marinade combines fresh ginger, garlic, chillies and coriander with ground spices, dried mint and thick natural yoghurt. Together, these ingredients create a beautifully fragrant coating that works its way into the surface of the lamb, helping to build layers of flavour before the cutlets even reach the barbecue.
But what really sets this dish apart is the cooking. The intense heat of the barbecue helps caramelise the yoghurt and spices, creating those delicious charred edges and slightly smoky flavours that are so characteristic of tandoori cooking. The trick is to achieve a good colour without allowing the marinade to burn before the lamb is cooked.
Unlike many curry dishes, these cutlets don't need a sauce or gravy to make an impression. They're all about the marinade, the quality of the lamb and the magic of cooking over a fierce heat.
Serve them straight from the barbecue with fresh lemon, coriander, homemade Tandoori Raita and a crisp salad, and you've got a fantastic addition to any Indian-inspired barbecue or curry night.
Lamb Cutlets 
Tandoori marinade BBQ
Ingredients You'll Need
The beauty of these Tandoori Lamb Cutlets is that you don't need a long list of complicated ingredients. The flavour comes from a good-quality cut of lamb and our homemade Tandoori Marinade, which brings together yoghurt, fresh aromatics and a carefully balanced blend of Indian spices.
For the Lamb Cutlets
8 lamb cutlets – Choose reasonably sized cutlets with a little fat around the edges for extra flavour.
Juice of ½ lemon – Adds a fresh citrus note and helps prepare the lamb before marinating.
½ tsp salt – Used during the initial preparation of the cutlets.
1 quantity of homemade Tandoori Marinade – Our yoghurt-based marinade, made using fresh ginger, garlic, chillies, coriander, mint and warming Indian spices.
For Cooking and Serving
1 tbsp vegetable oil – For brushing the barbecue grill if needed.
Fresh coriander – For garnishing.
Lemon wedges – To serve alongside the cooked lamb.
A Note About the Marinade
The homemade Tandoori Marinade is an important part of this recipe. Its combination of thick natural yoghurt, ginger, garlic, fresh chillies, mint and ground spices creates the characteristic flavour and colourful coating associated with tandoori cooking.
You can find the full recipe in our [Tandoori Marinade guide], which makes approximately 200g and is ideal for these lamb cutlets.
Preparing and Marinating the Lamb
Getting the preparation right is an important part of making delicious Tandoori Lamb Cutlets. Although this is a relatively simple recipe, allowing enough time for the marinade to work its magic makes a real difference to the finished dish.
Step 1 – Prepare the Lamb
Arrange the lamb cutlets on a plate or in a shallow dish. Rub them with the juice of half a lemon and sprinkle over the salt, making sure both sides are lightly coated. Leave for 20–30 minutes. This initial preparation adds a little citrus flavour and gets the lamb ready for the tandoori marinade.
Step 2 – Add the Tandoori Marinade
Add your homemade Tandoori Marinade, turning the cutlets to ensure every piece is thoroughly coated. Pay particular attention to the sides and around the bones, where the marinade can easily be missed.
Step 3 – Allow Time to Marinate
Cover the dish and place it in the refrigerator for 4–6 hours. This gives the yoghurt, fresh aromatics and spices time to develop their flavour throughout the lamb. For convenience, you can prepare the cutlets the night before if you prefer.
Step 4 – Get Ready to Cook
Remove the lamb from the refrigerator approximately 20 minutes before cooking. Allowing it to lose some of its chill helps it cook more evenly. Keep the cutlets refrigerated until this point, and discard any leftover marinade that has been in contact with the raw lamb.
Once prepared, your lamb cutlets are ready for the barbecue and the most exciting part of the recipe – getting that wonderful smoky tandoori char!
Cooking Tandoori Lamb Cutlets on the Barbecue
Cooking these Tandoori Lamb Cutlets over a hot barbecue is where all that preparation comes together. The combination of fierce heat, aromatic spices and natural smoky flavours creates a delicious charred coating while keeping the lamb tender and juicy inside.
Step 1 – Prepare the Barbecue
Heat your barbecue until it is properly hot. Ideally, set it up with two cooking zones: one area over direct heat for searing and charring, and a cooler area where you can move the cutlets if the marinade starts colouring too quickly.
If needed, lightly brush the barbecue grill with vegetable oil to help prevent sticking.
Step 2 – Cook the Lamb Cutlets
Remove the cutlets from the marinade, allowing any excess to drip away, but don't wipe off that lovely coating. Place them directly onto the hot grill and cook for approximately 3–5 minutes per side, turning carefully.
You'll soon see the yoghurt and spices begin to colour, developing those characteristic dark, smoky patches that give tandoori cooking its distinctive appearance and flavour.
Step 3 – Control the Heat
Keep a close eye on the cutlets as yoghurt-based marinades can burn quickly over intense heat. If the outside is colouring too rapidly before the lamb is cooked to your liking, move the cutlets to the cooler area of the barbecue to finish cooking more gently.
Remember, we're looking for a lovely char rather than a burnt coating.
Step 4 – Rest and Serve
Once cooked to your preferred level of doneness, remove the cutlets from the barbecue and allow them to rest for 3–5 minutes. This gives the meat time to relax before serving.
Finish with freshly chopped coriander and serve with lemon wedges, homemade Tandoori Raita and a crisp salad.
The result is beautifully aromatic lamb with a smoky, spiced exterior and plenty of flavour in every bite.
Stevie's barbecue tip
Don't be frightened of a little dark colouring around the edges. That's part of the character of tandoori cooking. The trick is knowing the difference between a delicious char and a burnt marinade!
A small cooking note: My original cookbook gives 3–5 minutes per side, but actual cooking time will depend on cutlet thickness and barbecue temperature. Use a food thermometer if you need to check the centre has reached a safe temperature.
Serving Suggestions
These Tandoori Lamb Cutlets are best served straight from the barbecue while they're still hot, with their beautifully charred edges and aromatic spices at their best.
For a classic Indian-inspired serving, I like to keep things fresh and colourful. A generous helping of homemade Tandoori Raita makes an excellent accompaniment. Its cool, creamy yoghurt and refreshing flavours provide a lovely contrast to the smoky, spiced lamb.
Add some freshly chopped coriander, lemon wedges and a crisp salad of sliced onions, tomatoes and cucumber to bring everything together.
If you're making a bigger feast, these cutlets also work beautifully alongside warm naan bread, chapatis or a selection of Indian dips and chutneys.
Whether you're serving them as a starter, sharing them at a summer barbecue or making them the centrepiece of a special curry night, these Tandoori Lamb Cutlets are guaranteed to bring plenty of flavour to the table.
Chapatti 
Tandoori Raita Crispy Salad
Stevie's Tips for Perfect Tandoori Lamb Cutlets
Getting great results with tandoori lamb cutlets isn't difficult, but a few little details can make all the difference.
1. Give the Marinade Time to Work
Don't rush the marinating stage. Allow at least 4–6 hours for the yoghurt, fresh ginger, garlic and spices to develop their flavour. If you have the time, preparing the lamb the evening before works particularly well.
2. Don't Remove Too Much Marinade
When transferring the cutlets to the barbecue, allow the excess marinade to drip away, but leave a good coating on the meat. This is what helps create that lovely colourful, spiced exterior.
3. Get the Barbecue Properly Hot
A hot barbecue is essential for developing those characteristic tandoori flavours. Make sure you have a cooler area available so you can move the cutlets if they start colouring too quickly.
4. Watch the Yoghurt Marinade
Yoghurt-based marinades can burn quickly over fierce heat. Keep an eye on the cutlets and don't confuse a beautiful smoky char with a burnt coating.
5. Let the Lamb Rest
Once cooked, give the cutlets 3–5 minutes to rest before serving. It's a small step, but worth doing.
Stevie's Final Tip: Don't be afraid of a little char! Those darker, smoky edges are part of what makes tandoori cooking so delicious. Just keep control of your heat and let the spices do their work.
Frequently Asked Questions
How long should I marinate lamb cutlets for tandoori cooking?
For the best flavour, allow the lamb cutlets to marinate for 4–6 hours in the refrigerator. You can also prepare them the evening before and leave them overnight for an even deeper flavour.
Can I cook Tandoori Lamb Cutlets without a barbecue?
Absolutely! You can cook them under a hot oven grill or in a suitable grill pan. You'll still get plenty of flavour from the tandoori marinade, although you may miss some of that distinctive smoky barbecue character.
How do I stop the yoghurt marinade from burning?
Yoghurt marinades can colour quickly over intense heat. Make sure your barbecue has a cooler cooking area available and move the cutlets away from direct heat if they begin to darken too quickly.
Can I prepare the lamb cutlets in advance?
Yes. You can prepare and marinate the cutlets the day before cooking. Keep them covered in the refrigerator until you're ready to barbecue them.
Can I freeze Tandoori Lamb Cutlets?
You can freeze the prepared lamb and marinade for up to three months, provided the ingredients have been handled and stored safely. Defrost thoroughly in the refrigerator before cooking. Avoid refreezing raw meat that has already been thawed.
What should I serve with Tandoori Lamb Cutlets?
They are delicious served with homemade Tandoori Raita, fresh lemon wedges, sliced onions, cucumber and tomato salad. You can also add naan bread, chapatis and your favourite Indian chutneys for a more substantial meal.
Conclusion
Tandoori Lamb Cutlets are a wonderful way to bring the bold, aromatic flavours of Indian cooking to your barbecue. With a little preparation, a homemade yoghurt-based tandoori marinade and a hot grill, you can create beautifully tender lamb cutlets with delicious smoky, charred edges.
Whether you're preparing a summer barbecue, putting together a special curry night or simply looking for something a little different, this recipe from Stevie's Curry Magic is sure to impress. Serve with homemade Tandoori Raita, fresh lemon and a crisp salad, and enjoy every mouthful.
Don't forget, great tandoori cooking is all about building flavour and controlling the heat. Give it a try, share your results and, most importantly, enjoy cooking!
Happy cooking!
Why not share me on Social Media!
Save this pin to your favourite board or social media account to keep all of Stevie's Curry Magic recipes and culinary tips at your fingertips for your next tasty adventure. By pinning and sharing, you'll have quick access to inspiring ideas for delicious curries and food magic that will impress family and friends. Please comment, upload your own pictures, and subscribe for more exciting recipes and culinary inspiration. Happy cooking and exploring new tastes with Stevie's Curry Magic!
You'll find my social buttons at the top and bottom of every recipe!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
Comments