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Raj spiced lamb cutlets
Info
These delicately spiced lamb cutlets pair incredibly with a light salad and raita.
Ingredients
Method
Ingredients
- 6-8 Lamb cutlets
- 2tbsp Bart Roasted Raj Masala
- Oil
FOR THE SALAD
- 1/2 Fennel (finely sliced)
- 1/4 Red cabbage (finely sliced)
- 1 Apple (finely sliced)
- 2tbsp Olive oil
- 1 Lemon
- 1/2tsp Bart garlic paste
- 1tbsp Red wine vinegar
FOR THE RAITA
- 3tbsp Yoghurt
- 3tbsp Cucumber
- 2 Mint sprigs (leaves chopped)
Method
- Rub the lamb cutlets with the Raj masala, cover and refrigerate for 2 hours.
- Make the salad by finely shredding the vegetables and mixing them in a salad bowl. In a jar, mix the oil, juice of half the lemon, the garlic paste and the red wine vinegar and season.
- In a small bowl, mix together all of the raita ingredients.
- When ready to cook, heat the oil in a large frying pan. When hot, cook the lamb chops, for 1 ½ minutes on each side, including the fat edge. This should mean that they are cooked medium, and the fat is rendered.
- Rest on a warm plate while you cook a second batch of lamb chops if necessary.
- Toss the salad in the dressing and serve everything together with wedges of lemon.
Goes well with flatbreads, couscous, rice or new potatoes,
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