You are here

Indian Spicy Lamb Cutlets

Trusted.Chef's picture
  Garlic 2 Clove (10 gm), crushed (Large Cloves)
  Chilli powder 1⁄2 Teaspoon
  Ginger puree 1⁄2 Teaspoon (Fresh Ones)
  Tomato puree 1 Tablespoon
  Lamb cutlets 4 , trimmed
  Coconut cream 50 Gram
  Basmati rice 225 Gram, well rinsed
  Cinnamon stick 1
  Cardamom pods 2
  Sunflower oil 2 Tablespoon
  Onion 1 Large
  Madras curry powder 2 Teaspoon (Hot One)
  Tomatoes 400 Gram, chopped
  Light muscovado sugar 2 Teaspoon
  White wine vinegar 2 Teaspoon
  Button mushrooms 100 Gram, sliced
  Fresh spinach leaves 175 Gram, washed and stalks removed (Young Ones)
  Coriander 1 1⁄2 Teaspoon, ground
  Garam masala 1 Teaspoon
  Salt To Taste
  Ground black pepper To Taste

1. In a bowl, crush one garlic clove and mix chilli powder, ginger and 1 teaspoon of the tomato puree with salt and pepper and rub into the cutlets. Set aside to marinate.
2. In a saucepan, boil water, add the coconut cream and stir until dissolved.
3. In another saucepan, add rice and pour in the coconut mixture. Break the cinnamon stick and add half, add cardamom pods, bring to the boil, cover and cook for 10-12 minutes until the liquid has been absorbed.

3. In a wok or frying pan, heat oil and add thinly sliced onions, cook over a high heat until crispy and lightly golden. Remove from heat.
4. Pre-heat a ridged griddle pan. Brush it with a little oil and griddle the lamb cutlets over a medium heat for about 10 minutes or until tender.
5. In another pan, add half of the fried onion and add the curry powder, add the tomatoes, remaining piece of cinnamon, remaining 2 teaspoons of tomato puree, sugar and vinegar. Season generously and simmer gently for 3-4 minutes until thickened and pulpy.
6. Add remaining garlic to the wok and cook for 30 seconds, add coriander, garam masala and cook for 1 minute, stirring. Add sliced mushrooms and stir-fry for about 1 minute, then add the spinach, with only the water clinging to the leaves after washing, and cook for a few minutes until wilted. Season with salt and pepper.

7.On warm serving plates, arrange the lamb chops, add some rice and spinach.

8. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Dry Curry
Holiday, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1261 Calories from Fat 517

% Daily Value*

Total Fat 58 g89.6%

Saturated Fat 23.2 g115.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 490 mg20.4%

Total Carbohydrates 145 g48.2%

Dietary Fiber 12.2 g48.9%

Sugars 31.8 g

Protein 45 g90.4%

Vitamin A 212.8% Vitamin C 112.7%

Calcium 26.1% Iron 37.1%

*Based on a 2000 Calorie diet

Indian Spicy Lamb Cutlets Recipe