In a shallow baking dish or zip-top bag, combine tandoori paste, yoghurt, 1 Tbsp oil, and ¼ tsp each salt and pepper. Add lamb and coat well with marinade. Set aside for 10 min.
In a blender or food processor, pulse cauliflower to a rice consistency. Place a large skillet over medium heat. Add turmeric and cumin and dry-toast for 30 sec until fragrant.
Add 2 Tbsp oil to the pan, stir to incorporate spices, then add riced cauliflower. Sauté for 2 min, until just warmed through. Season well with salt and pepper, transfer to a large serving bowl, and allow to cool slightly. Add tomatoes, cucumber, radish, and spring onion to the cauliflower – toss to combine.
Preheat a heavy-based skillet or bbq to medium-high. Cook the cutlets for 2 - 3 min each side, or until cooked to your liking. Transfer to a clean plate to rest.
Serve lamb cutlets with cauliflower salad, chutney, and fresh coriander.
Tips
Want to try this recipe in an airfryer? Follow these tips
Bring cutlets to room temperature, as you would when cooking on a pan or bbq.
Preheat airfryer to 200°C for 10 min, before adding lamb. This helps with browning and keeps the inside moist.
Cooking this recipe in an airfryer may take slightly longer than cooking on a pan or bbq. A meat thermometer is the best tool for achieving desired doneness.
For medium, remove cutlets from airfryer when the internal temperature of the thickest part reaches 60°C. Check temperature, initially, after 7 minutes, then cook for a further 2 minutes and check again.
Cauliflower can also be ‘riced’ with a coarse grater.
Lamb loin chops, forequarter chops or chump chops would also work well in this recipe.
