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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


  • 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
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At A Glance

  • Serves 4 people

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