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Neil Perry

Lamb Cutlets


A fragrant recipe of lamb cutlets with green masala marinade.

Serves 2

Ingredients

  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • 8 cardamom pods seeded
  • sea salt
  • 1 cup coriander leaf
  • 1 cup Mint leaf
  • 1 teaspoon Chilli powder
  • 1 teaspoon Turmeric
  • 1½ teaspoons garam masala
  • 2 Lemons
  • 2 tablespoons heaped Plain Yoghurt
  • 6 Lamb Cutlets
  • 1 large vine ripened Tomato
  • red wine vinegar
  • Extra Virgin Olive Oil

Method

  1. Toast the fennel, coriander and cardamom until fragrant.
  2. Add a pinch of salt and grind the spices until fine in a mortar and pestle.
  3. Place the spices aside.
  4. In the mortar and pestle, pound the coriander and mint leaves with a pinch of salt.
  5. Add the chilli powder, turmeric, garam masala, toasted spices, a further pinch of salt, the juice of 1 lemon and the yoghurt.
  6. Mix well and marinate the cutlets in the spiced yoghurt mixture for 2 hours.
  7. Heat a little oil in a non stick pan.
  8. Add the cutlets and cook for about 5 minutes.
  9. Turn and cook 4 minutes on the other side.
  10. Rest the cutlets for 4 minutes.
  11. Slice the tomato and splash with red wine vinegar, extra virgin olive oil, salt and pepper.
  12. Arrange on a plate.
  13. Slice the lamb and serve it over the tomato with a slice of lemon, salt and pepper.
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