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Tandoori Lamb Cutlets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7439
Energy (kCal)19.0588
Carbohydrates (g)3.8095
Total fats (g)0.7637
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain yogurt 2 cups - - - -
    cumin powder 1 tablespoon - - - -
    garam masala 1 tablespoon - - - -
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    turmeric powder 1 teaspoon - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    lemon 1 1.2808 0.4116 0.0486 0.0132
    garlic clove 8 crushed - - - -
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    red food coloring 2 drops - - - -
    lamb cutlet 8 - - - -
    lemon 1 cut 1.2808 0.4116 0.0486 0.0132

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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