Spiced lamb cutlets with mint chutney and curry leaves


First published in 2021
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Mint chutney

To garnish


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


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


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


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


Finely slice the remaining mint and sprinkle over too. Serve the cutlets hot with the mint chutney on the side

First published in 2021
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