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