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Pudina cutlets


  • Wash the lamb cutlets and place on a large plate. Then smear with the minced ginger and garlic. Rub in the meat tenderiser and set aside for up to 30-60 mins. 
  • Place the cutlets in a bowl and, using your hands, mix with the garam masala, cashew nut paste, green chilli powder, ground curry and mint leaves, the yoghurt, salt and oil until well coated. 
  • Then cook the lamb on a preheated BBQ or ridged grill to the desired degree. 
  • Serve the lamb with sliced onion, lemon wedges and the mint yoghurt on the side. 
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • 8 lamb cutlets
  • 1-2 tbsp each minced ginger & garlic
  • ¼ tspn meat tenderiser (or minced fresh papaya or paw paw) 
  • ½ tspn garam masala
  • 1 tbsp cashew nut paste
  • ½ tspn green chilli powder
  • a few sprigs fresh curry leaves, ground or chopped
  • a few sprigs fresh mint leaves, ground or chopped
  • ½ cup plain yoghurt
  • a good pinch of salt
  • 30 ml olive oil
  • 1 red onion, finely sliced
  • 1 lemon, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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