Name: Spiced lamb cutlets with mashed potato & peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 210g (3/4 cup) natural yoghurt; 20.00 ml finely grated fresh ginger; 3 garlic cloves, crushed; 1 fresh long red chilli, deseeded, finely chopped; 20.00 ml ground coriander; 20.00 ml garam masala; 2 tsp ground turmeric; Salt & freshly ground black pepper; 12 (about 750g) lamb cutlets; 4 medium desiree potatoes, peeled, coarsely chopped; 300g (2 cups) frozen peas; 20g butter, softened; 9.20 gm peanut oil; 82.50 ml loosely packed coarsely chopped fresh coriander; Lemon wedges, to serve

Spiced lamb cutlets with mashed potato & peas

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Spiced lamb cutlets with creamy mashed potatoes - ready in under 30 minutes.

Ingredients:

210g (3/4 cup) natural yoghurt
20.00 ml finely grated fresh ginger
3 garlic cloves, crushed
1 fresh long red chilli, deseeded, finely chopped
20.00 ml ground coriander
20.00 ml garam masala
2 tsp ground turmeric
Salt & freshly ground black pepper
12 (about 750g) lamb cutlets
4 medium desiree potatoes, peeled, coarsely chopped
300g (2 cups) frozen peas
20g butter, softened
9.20 gm peanut oil
82.50 ml loosely packed coarsely chopped fresh coriander
Lemon wedges, to serve

Instructions:

In a large bowl, combine 130g (1/2 cup) yoghurt with ginger, garlic, chilli, ground coriander, garam masala, and turmeric. Season with salt and pepper, then add lamb cutlets and coat them with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour to marinate.
In a saucepan, cook potatoes in boiling water for 10 minutes. Add peas and continue boiling for another 5 minutes until potatoes are tender. Drain, then mash potatoes in the pan. Stir in remaining yogurt and butter until well combined. Season with salt and pepper.
Heat oil in a large non-stick frying pan over medium-high heat. Cook cutlets for 1 1/2 minutes on each side.
Plate the mashed potatoes and peas evenly among serving plates. Place the lamb cutlets on top. Garnish with fresh coriander and serve with a side of lemon wedges.

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