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Indian-spiced lamb cutlets with Bombay potatoes
Indian-spiced lamb cutlets with Bombay potatoes
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spice up dinner with flavorful Indian lamb cutlets and crispy golden potatoes.
Ingredients:
  • 750g Carisma baby potatoes
  • 140g yoghurt
  • 2 tsp garam masala
  • 3 tsp ginger, finely grated
  • 40.00 ml coriander, finely chopped
  • 21.00 gm lemon juice
  • 12 Lamb Cutlets
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 125.00 ml coriander leaves
  • Lime wedges, to serve
Instructions:
  • Boil potatoes in a saucepan until tender, about 12-15 minutes. Drain and let cool. Then, cut into quarters.
  • In a glass dish, mix together yoghurt, garam masala, remaining ginger and garlic, chopped coriander, and lemon juice. Season with salt and pepper. Add the lamb and coat thoroughly. Allow the flavors to develop as you set it aside.
  • While the potato is cooking, blend the tomato, leftover ginger, and remaining garlic in a food processor until nearly smooth. In a large frying pan, heat oil, then add cumin seeds and cook until fragrant for about 2 minutes. Next, add the potato and cook until starting to crisp, turning occasionally for about 5 minutes. Stir in the tomato mixture, season generously, and cook until heated through, about 3-5 minutes.
  • Preheat a barbecue grill or chargrill to medium-high. Grill the lamb for 2-3 mins on each side for medium rare or to your preferred doneness. Place the lamb on a plate, cover with foil, and let it rest for 5 mins. Arrange the lamb and potatoes on serving plates. Garnish with coriander leaves and yoghurt, and serve with lime wedges.

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