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Indian lamb cutlets with spicy roast chickpea salad
Indian lamb cutlets with spicy roast chickpea salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Spicy chickpeas and juicy lamb cutlets make a delicious combo. Presented by MasterFoods™.
Ingredients:
  • 400g can chickpeas, rinsed, drained, dried
  • 1/2 tsp dried chilli flakes
  • 2 1/2 tsp garam masala
  • 160g (1/2 cup) rock salt
  • 200g small grape tomatoes, halved
  • 2 garlic cloves, crushed 2cm-piece ginger, peeled, grated
  • 1/2 tsp ground turmeric
  • 200g (3 ⁄4 cup) low-fat Greek yoghurt
  • 12 lamb cutlets, French trimmed
  • 125.00 ml coriander leaves, chopped
  • 1 small Lebanese cucumber, seeded, finely chopped
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 190°C (170°C fan forced). Spread chickpeas on a baking tray lined with parchment paper. Sprinkle with chili flakes, drizzle with half of the oil, and sprinkle with 1 teaspoon of garam masala. Season with salt and pepper, toss well to coat. Roast for 35 minutes until the chickpeas are dry and slightly crispy.
  • On a lined baking tray, generously sprinkle rock salt. Arrange tomatoes cut-side up and season with pepper. Roast for 35 minutes or until tomatoes are dried out and tender.
  • In a bowl, mix together garlic, ginger, turmeric, 1/4 cup yogurt, and the rest of the garam masala. Season with salt and pepper. Add lamb cutlets and coat them evenly with the marinade. Let it sit for 15 minutes to marinate.
  • Mix chickpeas, tomato, and coriander in a bowl. In another bowl, stir together cucumber and the remaining 1/2 cup of yogurt. Season with pepper to taste.
  • In a large non-stick frying pan over medium-high heat, heat the remaining oil. Cook the lamb in 2 batches, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate and let it rest for 2 minutes before serving with chickpea salad, yoghurt raita, and lemon wedges.

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