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Spiced-yoghurt lamb cutlets with cucumber and mint salad

You'll need

  • 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

Method

  • 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.

At A Glance

  • Serves 4 people
  • 15 min cooking
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At A Glance

  • Serves 4 people
  • 15 min cooking

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