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Fiery Lamb Cutlets & Jumbo King Prawns By Anthony Dumble

Fiery lamb cutlets & jumbo prawns


8 lamb cutlets

8 jumbo prawns

Juice of one lemon

Teaspoon garlic paste

Teaspoon ginger paste

1/2 teaspoon salt

1/2 teaspoon TCCHC Kashmiri chilli powder

1/2 teaspoon cumin powder

1/2 teaspoon Garam masala powder

1/2 chilli flakes

2 chopped green chilli peppers

3 tablespoons natural yogurt

Organic Beetroot juice for colour


In a bowl add the chops and jumbo prawns add the lemon juice garlic and ginger paste and the salt leave to marinate for an hour then add all the over ingredients mix together well and leave to marinate overnight or at least 2 hours best cooked on a charcoal grill


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