Indian lamb cutlets

Latest comments and suggestions

• Erin

  16 March 2008

  Erin rated and commented on this recipe

  

  This was delicious! Even my husband, who usually won't touch anything curried, really loved it. When I do it, I brown the lamb first, then pile the cheese mix onto only one side and then pop into the oven.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jaimee

  19 April 2009

  jaimee commented on this recipe

  easy, awesome and oh-so tasty!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Basanti

  09 October 2011

  Basanti commented on this recipe

  I made this lamb cutlets before i came across this recipe as it is a family favourite.I made it more indian style with indian spices and shallowed fried it in olive oil with spicy rice and it went down a treat

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dave Mc

  27 March 2012

  Dave Mc rated and commented on this recipe

  

  Another triumph in Mac's kitchen. Very easy, very tasty. Served with tandoori rice. Definitely do this again, I've a feeling I'll be nagged to!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3554/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 50g parmesan , finely grated
• 1 tbsp curry powder (we used Schwartz Mild Curry Powder)
• 4 lamb cutlets
• 1 tbsp olive oil
• tomato chutney, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 50g parmesan , finely grated
• 1 tbsp curry powder (we used Schwartz Mild Curry Powder)
• 4 lamb cutlets
• 1 tbsp olive oil
• tomato chutney, to serve

Per serving

611 kcalories, protein 39g, carbohydrate 2g, fat 50 g, saturated fat 24g, fibre 2g, salt 0.81 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.