Ingredients:

• 140g lemon
• 2 teaspoons brown sugar
• 780g lamb cutlets
• 75g tandoori paste
• 70g yogurt

Method:

        Step 1 - Grate rind finely from lemon and squeeze juice; you will need 1 teaspoon rind and 1 tablespoon juice.

       Step 2 - Place lamb cutlets in large bowl with rind, juice, paste, yogurt and sugar. Cover stand 10 minutes.

       Step 3 - Cook lamb on heated oiled grill plate (or grill or barbecue )until browned both sids and cooked as desired.

       Step 4 - Serve with steamed basmati rice and lemon wedges, if desired.