Spiced lamb cutlets with mint chutney and curry leaves
This delicious Indian spiced lamb cutlet recipe is a real crowd-pleaser and takes minimal effort. Flavour the meat in a marinade of cinnamon, star anise, fennel and cumin seeds, before cooking to medium-rare on a chargrill or – better yet – a barbecue. The cutlets are served with a mint chutney and topped with crispy mint and curry leaves.
Ingredients
Metric
Imperial
Lamb
- 1 rack of lamb, sliced into 8 cutlets
- 12g of kalpasi, also known as stone flower
- 5g of cinnamon stick
- 5g of star anise
- 15g of fennel seeds
- 7g of black peppercorns
- 7g of cumin seeds
- 5g of chilli paste
- 5g of ginger and garlic paste
- 10ml of lemon juice
- 15ml of vegetable oil
- salt, to taste
Mint chutney
- 1 bunch of mint, leaves picked
- 6 green chillies
- 1/2 bunch of coriander, leaves picked
- salt, to taste
- 1/2 lemon, juiced
- 1 tbsp of yoghurt
To garnish
- 2 tbsp of ghee
- 1 pinch of asafoetida
- 1 pinch of black pepper
- 5g of mint leaves
- 2 sprigs of curry leaves
Equipment
- Blender
Method
Toast the whole spices in a hot dry pan for about 1 minute until fragrant. Transfer to a pestle and mortar or spice grinder and grind to a fine powder
- 12g of kalpasi, also known as stone flower
- 5g of cinnamon stick
- 5g of star anise
- 15g of fennel seeds
- 7g of black peppercorns
- 7g of cumin seeds
Transfer the powder to a bowl along with the pastes, lemon juice, oil and a pinch of salt and mix well. Add the lamb cutlets and mix to coat evenly. Leave to marinate in the fridge for at least 2 hours but preferably overnight
- 5g of chilli paste
- 5g of ginger and garlic paste
- 10ml of lemon juice
- 15ml of vegetable oil
- salt, to taste
- 1 rack of lamb, sliced into 8 cutlets
To make the mint chutney, place the mint, coriander and chillies in a blender with the lemon juice and a splash of water. Blend until you have a smooth sauce, adding a little more water if needed. Stir through the yoghurt then taste and season with salt
- 1 bunch of mint, leaves picked
- 1/2 bunch of coriander, leaves picked
- 6 green chillies
- 1/2 lemon, juiced
- 1 tbsp of yoghurt
- salt, to taste
Bring the lamb out of the fridge to get to room temperature before cooking. Cook on a barbecue, under the grill, or in a pan for 2–3 minutes each side, depending on the thickness of the cutlets. Leave to rest for 5 minutes before serving
While the lamb is cooking and resting, heat the ghee in a pan until it is just about to smoke, then add the curry leaves, black pepper, asafoetida and three-quarters of the mint leaves and cook until crisp. Pour over the cooked lamb cutlets just before serving
- 2 tbsp of ghee
- 1 pinch of asafoetida
- 1 pinch of black pepper
- 2 sprigs of curry leaves
- 5g of mint leaves
Finely slice the remaining mint and sprinkle over too. Serve the cutlets hot with the mint chutney on the side
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