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Aromatic Lamb Cutlets

Lamb Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 5 Mins
  • Cooking time: 15 Mins

This is a great mid-week recipe that uses lamb cutlets or chops and a prepared tikka or Tandoori paste for extra speed, then served with a refreshing cucumber, coriander and yogurt raita.


  • 8 lean lamb cutlets or chops
  • 4 tablespoons prepared tikka or tandoori paste
  • 1-2 garlic cloves, peeled and crushed

For the Cucumber, Coriander and Yogurt Raita:

  • 1 x 200g tub natural or Greek yogurt
  • ½ cucumber, diced
  • 1 small handful freshly chopped coriander


1. Place the lamb on a shallow dish. Mix together the tandoori paste and garlic. Brush the mixture over the meat on both sides. Cover and marinate for a minimum of 30 minutes.
2. Prepare the raita; in a small bowl mix together all the ingredients and set aside.
3. Brush off any excess paste from the chops and cook on a prepared barbecue or preheated moderate grill for 4-6 minutes on each side.
4. Serve the chops with plain basmati rice, poppadoms, the raita and mango chutney.


For a more intense flavour marinate the meat for as long as time allows.

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