masala lamb cutlets
This recipe is based on about half a dozen different versions I've seen.
Apart from variations in ingredients, some favour griddling over a
fairly high heat, some a slower cooking in a frying pan and some suggest
an oven method.
serves 2
8-10 lamb cutlets
3 tbsps plain/greek yoghurt
1 tbsp ginger garlic paste
1 tbsp green chilli paste
1 tsp coriander powder
½ tsp ground cumin
a pinch of ground cloves
a handful of fresh coriander, chopped
½ lime, juiced
a pinch of salt
vegetable oil
½ lime
Mix everything together, except the lamb, oil and the second ½ lime, in a large bowl. Add the cutlets, making sure each one is well coated. Cover the bowl with cling film and leave in the fridge for 4-24 hours. Remove from the fridge an hour before cooking. Drizzle a little oil over the cutlets and place on a smoking hot griddle/frying pan. Grill the cutlets for 3-4 minutes, drizzle some more oil over and flip. Cook for 3-4 minutes more. This should get you a charred exterior, but with a little pink in the middle still. You may prefer to cook them a minute or two longer. Squeeze over the remaining ½ of lime and serve.
serves 2
8-10 lamb cutlets
3 tbsps plain/greek yoghurt
1 tbsp ginger garlic paste
1 tbsp green chilli paste
1 tsp coriander powder
½ tsp ground cumin
a pinch of ground cloves
a handful of fresh coriander, chopped
½ lime, juiced
a pinch of salt
vegetable oil
½ lime
Mix everything together, except the lamb, oil and the second ½ lime, in a large bowl. Add the cutlets, making sure each one is well coated. Cover the bowl with cling film and leave in the fridge for 4-24 hours. Remove from the fridge an hour before cooking. Drizzle a little oil over the cutlets and place on a smoking hot griddle/frying pan. Grill the cutlets for 3-4 minutes, drizzle some more oil over and flip. Cook for 3-4 minutes more. This should get you a charred exterior, but with a little pink in the middle still. You may prefer to cook them a minute or two longer. Squeeze over the remaining ½ of lime and serve.
