Tandoori Cutlets With Beetroot Raita Recipe
Recipe By Taste
Lamb cutlets marinated with yoghurt and tandoori spices and cooked to perfection.
4.7
29 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
plan
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ingredients serves
serves4
Add to Shopping ListIngredients for Tandoori Cutlets With Beetroot Raita Recipe
- 1/4 cup Tandoori paste
- 1/4 cup Natural yoghurt
- 2 teaspoon Finely grated ginger
- 12 Lamb cutlets
- 2 Carrots, cut into ribbons
- 2 Lebanese cucumbers, cut into ribbons
- 1 tablespoon Lemon juice
- 1 cup Coriander leaves
- As required Steamed basmati rice, to serve
- 2 teaspoon Cumin seeds
- 1 teaspoon Black mustard seeds
- 1 cup Natural yoghurt
- 1 Medium beetroot, peeled, coarsely grated
Nutrition
value
value
167
calories per serving
10 g Fat5 g Protein14 g Carbs8 g FiberOther
Current Totals
- Fat10g
- Protein5g
- Carbs14g
- Fiber8g
MacroNutrients
- Carbs14g
- Protein5g
- Fiber8g
Fats
- Fat10g
Vitamins & Minerals
- Calcium163mg
- Iron4mg
- Vitamin A2519mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C18mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium87mg
- Manganese< 1mg
- Phosphorus99mg
- Selenium10mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste