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BBQ/Tandoori Lamb Cutlets and My Food Column.
 L is for lamb- a good natural source of protein, iron, zinc, vitamin B12 and Omega 3 fatty acids. It is a good substitute for people like me who do not consume other red meats either by choice or due to spiritual limitations. It is also a universal agreement that lamb is not only good for the heart but also contains many vital nutrients. All this information was collected by me after recently being diagnosed anaemic, with my iron and haemoglobin levels being considerably low followed by repeated headaches and black outs. At first it scared me to death, as usual -for a big melodramatic I am, but was soon in good health and laughing at myself. The blood transfusion also made me sob n sob like a kid, from the time when I was poked with needles, and then officially declaring me ?Dracula?. But thanks to my guardian angels, I am in good health and back to my usual ranting and all such thingies, confirming I am back to normalcy.  Now coming back to the lamb- despite the fact that Aussie lean lambs are juicy and full of flavour, I however relish the mutton, what you get back home which is more intense. On the other hand, I have started to like the lamb, and hopefully will be a fan of it someday like all other Aussies who are somewhat patriotically emotional towards the great Australian Lamb. So now most of the times while I cook lamb for supper, my only aim is to make it look good enuf for me to dig into it...not forgetting the flavours tho. There is a famous saying in my profession that- half of a chef?s job is done if the dish looks good and beautiful, only for the reason as we all know that we savour the food with our eyes as much as we do with our tastebuds. This bbq/tandoori lamb cutlets have somehow sneaked into our regular diet and is a family favourite, seducing our senses visually and tingling those tastebuds with its tender juicy meat. And at the last but not the least I am very happy to announce my first and monthly food column in a local newspaper here http://indausexpress.com.au/july/index.html Go to page no 44, lifestyle and food page for my recipes every month.The new IndAus Express, an Indo Australian monthly magazine is a vibrant new newspaper with news from around the world and back home. The very dynamic Mr. Randeep Gill, the editor is very promising and ambitious and it shows in his work. I am glad I am associated with his new venture and doing what I only know or rather my love....FOOD.  Ingredients: Lean lamb cutlets 6-8 or A rack of lamb Marination- Homemade Tandoori Paste: Please note that I do not use tandoori color in my cooking hence the turmeric. If you wish substitute it with your choice of edible color or leave it just plain. Greek Yogurt/Dahi 1 cup (Drained or hung for few hours) Red chilly/Mirch powder 1 tspn Cumin/Jeera powder 1 tbspn Turmeric/Haldi 1 tspn (for color) Green Chilly/Hari mirch 2-3 (finely chopped) Garlic/Lahsoon 1 tbspn Fresh coriander/dhania/kotmir 1 cup ( chopped) Fresh mint/pudina 1cup (chopped) Lemon/Nimbu juice 1 tbspn Salt and pepper to taste Method: Mix all the ingredients of the marination and keep aside.Take the lamb cutlets and massage every single cutlet with the marination. It helps to make the meat tender.Cover with a cling wrap and refrigerate overnight or at least 5-6 hours.BBQ on a considerably hot oven at 200 deg C for 15 mins OR simply brown the cutlets on a hot oiled griddle over the gas and flash it in the oven for 5-10 mins until done. Since I like my meat well done, the old school way, one can cook according to ones preference's.Brush with warm garlic infused olive oil when out of oven and serve hot on a bed of fresh baby spinach. PS: Substitute lamb for chicken or beef. This paste can also be used to BBQ vegetable shashliks like zuchchini, red/yellow pepper, mushrooms, broccoli, cottage/cheddar cheese.  related searches : Bbq
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