|Lamb cutlets||10 (French Style)|
|Natural yogurt||1 Cup (16 tbs)|
|Tandoori paste||2 Tablespoon|
|Mint chutney||1⁄4 Cup (4 tbs) (For Serving)|
Stab cutlets with fork few times (this allows marinade to penetrate).
Combine yogurt, tandoori paste, salt, add cutlets, toss to coat well.
Refrigerate for 12-24 hours.
Place cutlets on foil-lined oven tray, spoon 1 teaspoon of marinade on each cutlet, brown on both sides under hot grill.
Cover tray with foil, bake for 20 mins in preheated oven at 200°C.
Uncover, bake for 10 mins longer.