Indian tandoori cutlet

Name: Indian tandoori cutlet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 thinly sliced (approx. 180 g each) pork chops (without fillet); 20 g Tandoori seasoning; 5 TABLESPOONS Oil; 750 g red peppers; 2 stem(s) Mint; 1 Garlic clove; 300 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 green chili pepper; 100 g Mango Chutney; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon wedges and mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 thinly sliced (approx. 180 g each) pork chops (without fillet)
20 g Tandoori seasoning
5 TABLESPOONS Oil
750 g red peppers
2 stem(s) Mint
1 Garlic clove
300 g Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 green chili pepper
100 g Mango Chutney
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon wedges and mint

Directions

1
Wash the chops and pat them dry. Mix tandoori seasoning and oil. Marinate the chops for 1 hour. Clean, wash and cut the peppers into large pieces. Wash mint, pluck leaves and cut into strips.
2
Peel garlic, press through a garlic press. Mix mint, garlic and yoghurt. Season with salt and pepper. Carve the chilli lengthwise, remove seeds and cut into fine rings. Mix mango chutney and chilli, let it stand. Fry the chops in a hot pan on each side. Add paprika, salt and fry for 8-10 minutes. Season with lemon juice. Serve chops, paprika vegetables and dips in portions garnished with lemon wedges and mint.
3
Mix mango chutney and chilli, let it stand. Fry the chops in a hot pan on each side. Add paprika, salt and fry for 8-10 minutes. Season with lemon juice. Serve chops, paprika vegetables and dips in portions garnished with lemon wedges and mint. Rice tastes good with it
4
Waiting time approx. 30 minutes