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Spiced lamb cutlets with snake bean curry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious lamb cutlets with snake beans and cumin seeds, perfect for any occasion - a true crowd-pleaser!
Ingredients:
  • 12 lamb cutlets, French trimmed
  • 3 tsp garam masala
  • 3 garlic cloves, crushed
  • 31.50 gm lemon juice
  • 30.00 ml ghee
  • 16 whole cumin seeds
  • 16 fresh curry leaves
  • 1 small brown onion, quartered, thinly sliced
  • 1 long red chilli, thinly sliced
  • 1 tsp ground turmeric
  • 2 bunches (about 500g) snake beans, cut into 4cm pieces
  • 40.00 gm water
  • 400g can chickpeas, rinsed, drained
  • Fried curry leaf sprig, to serve (optional)
  • 1/2 small red capsicum, deseeded finely chopped
  • 130g (1/2 cup) Dairy All Natural Greek Style Yoghurt
  • 82.50 ml fresh mint leaves, finely chopped
Instructions:
  • In a bowl, mix together the lamb, 2 teaspoons of garam masala, 1 garlic clove, and 1 tablespoon of lemon juice. Season the mixture and let it sit to enhance the flavors.
  • In a saucepan over medium-low heat, melt 1 tablespoon of ghee. Sauté the cumin seeds until aromatic, about 30 seconds. Add the curry leaves and cook until fragrant, about 30 seconds. Stir in the onions and cook until softened, about 2 minutes. Mix in the chilli and garlic, cook for 1 minute. Add turmeric and masala, stir until aromatic, about 30 seconds. Toss in the beans and cook for 2 minutes. Pour in water, reduce heat to low, cover, and cook until beans are just tender, about 4 minutes. Lastly, add chickpeas, cook until warmed through, about 2 minutes. Season with salt and pepper to taste.
  • Prepare the raita by setting aside 2 teaspoons of capsicum and a handful of fresh mint leaves. Mix together all the ingredients in a bowl, season to taste, and garnish with the reserved capsicum and mint leaves.
  • In a large non-stick frying pan over medium-high heat, heat the remaining ghee. Cook the lamb for 3-4 minutes, turning, until it reaches your preferred level of doneness. Transfer to a plate, drizzle with the remaining lemon juice, and serve with beans and raita. Optionally, top with a curry leaf sprig.

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