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Green masala lamb cutlets
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Prep Time:
360 minutes
Cook Time:
5 minutes
Total Time:
365 minutes
Ingredients:
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cardamom seeds (or 6-8 green cardamom pods, crushed)
  • 250.00 ml coriander leaves, plus extra to garnish
  • 250.00 ml mint leaves, plus extra to garnish
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 1 1/2 tsp garam masala spice blend
  • Juice of 1 lemon
  • 40.00 ml natural yoghurt, plus extra to serve
  • 12 French-trimmed lamb cutlets
Instructions:
  • Toast fennel, coriander, and cardamom seeds in a dry pan over medium heat, stirring, until fragrant, about 1 minute. Combine with herbs, remaining spices, juice, and yogurt in a food processor and blend into a paste. Coat the lamb well with the paste, cover with plastic wrap, and marinate in the fridge for at least 4 hours, ideally overnight.
  • Preheat a chargrill pan or barbecue over medium-high heat. Cook the lamb for 2 minutes on each side until charred on the outside and still slightly pink in the middle, adjusting as desired.
  • Sprinkle the lamb with fresh herbs and plate alongside the tomato and spinach salad.

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