Yes, you heard it right. That’s the name of the dish. Welcome all, Here’s one of the easiest and most simple recipes for this holiday season.

Mikidasha is a grilled lamb cutlet dish with an herb marinade. This is the name of the dish and what my grandma and amma used to call it. I have always wondered and even googled if such a dish ever existed, but no luck.

Anyway, with that mystery aside, this is a favorite dish among my family and friends. Whenever there is a feast, it always takes a spot on the menu and gets maximum appreciation.

Also, its simplicity yet lip-smacking taste makes it a hit.

Okay, let’s see how to do this.


• 8 lamb cutlets: remove the fat on the sides.

• Spices and herbs • 4 teaspoons of pepper

• 2 teaspoons of fennel seeds • 2 green chilies

• 3 cloves • ¼ inch cinnamon (a tiny piece)

• 2 teaspoons of fresh ginger garlic paste (homemade tastes much better)

• ½ bunch of mint

• ½ bunch of coriander

• Salt to taste

• ½ tsp turmeric


1. To remove excess moisture, pat the lamb chops dry with paper towels.

2. Marinate the lamb cutlets by adding the salt and turmeric, giving them a good rub, and letting them rest while they marinate.

3. Make a smooth paste with all of the spices and herbs, and generously apply it to the lamb cutlets.

4. Allow it to rest for at least 30 minutes.

5. Now, in a grill or pan, add 2 tablespoons of oil and place the lamb cutlets. Fry until they are done.


1. Always make sure it is cooked on a low flame.

2. Squeeze some lemon into the marinade if you like. Please give it a shot.

Author Sudha Suresh is a healthy meal enthusiast, living in Melbourne, who loves to recreate recipes straight from her grandma’s kitchen

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