Impress your family or guests with a platter of Tandoori lamb cutlets and chicken drumsticks
(or thighs or breasts) on a bed of lettuce with finely sliced red onion for garnish.
8 small lamb cutlets
4 chicken drumsticks, skin removed
2 tbsp Spice Fusion Tandoori Masala
3 cloves garlic, crushed
5cm piece ginger, peeled and grated
1 cup natural Greek-style yoghurt
1 tbsp melted butter or ghee
Combine garlic, ginger, Tandoori Masala and yoghurt and mix well.
Place lamb cutlets and drumsticks in a non-metal dish and pour in the yoghurt mixture,
ensuring each cutlet and drumstick is well coated.
Cover and leave to marinate for at least 30 minutes at room temperature
(or marinate for 2 to 24 hours in the refrigerator).
Heat a stove top grill or barbecue on high.
Remove chicken from marinade and place on greased grill plate.
Drizzle butter over chicken and cook for 15-20 minutes, turning regularly until golden brown
and cooked through. Remove and cover with foil to keep warm.
Place lamb cutlets on grill plate and cook for about 3 minutes on each side or until
browned and cooked to your liking.