Spiced-yoghurt lamb cutlets with cucumber and mint salad

AT A GLANCE

  • Serves 4 people

  • 1½ tsp each ground coriander, ground chilli and ground cumin
  • ½ small onion, coarsely chopped
  • 3 cm piece of ginger, coarsely chopped
  • 1 garlic clove, finely chopped
  • 100 gm thick natural yoghurt
  • ½ lemon, juice only
  • 8-12 lamb cutlets, French cut
  • 40 ml vegetable oil
  • To serve: naan
  •  
  • Cucumber and mint salad
  • 150 gm thick natural yoghurt
  • ½ cup (loosely packed) chopped coriander
  • 1 garlic clove, finely chopped
  • 1 tsp ground cumin
  • 1 lemon, juice only
  • 1 Lebanese cucumber, halved lengthways, seeds removed
  • 1/3 cup (loosely packed) mint
01   Dry roast spices in a small frying pan over medium-high heat, stirring continuously until fragrant. Transfer to a food processor, add onion, ginger and garlic and process to combine. Transfer to a non-reactive bowl, add yoghurt and lemon juice, season to taste with sea salt and mix well to combine. Brush yoghurt mixture over cutlets and set aside at room temperature.
02   For cucumber and mint salad, process yoghurt, coriander, garlic, cumin and lemon juice in a food processor until smooth. Transfer to a bowl, season to taste with sea salt and mix well to combine. Thinly slice cucumber diagonally, add to yoghurt mixture with mint and mix to combine.
03   Heat vegetable oil in a large frying pan over high heat. Cook cutlets in batches, turning once, until cooked to your liking (5-7 minutes for medium-rare). Serve immediately with cucumber and mint salad and naan.
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