Place all the vegetables. Sour cream, tomatoes, lemon and cutlets into a large glass bowl and marinate for two hours.
Place a heavy based frying pan on high heat and place all the spices and sauté spice until aromatic and toasted slightly.
Place the spices in to the marinade and mix well.
Place in to a stock pot and add some water just so it’s covering the ingredients.
Bring to the boil and then simmer for 2 hours stirring occasionally.
Season to taste the cutlets should be nearly falling off the bone.
Serve with steamed Jasmine rice and pappadums.
Chef's Tip You can add the spices to the marinade the day before to make a fully flavor. Also leaving a curry in the fridge to the next day always makes the spices infuse much stronger therefore more flavor.
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