Masala Lamb Cutlets

Stuff

  • 1 tspn ground mace
  • 1 tspn ground cardamom
  • 2 tspn fennel seeds
  • 2 cm piece of ginger, roughly chopped
  • 3 garlic cloves, bruised
  • ½ bunch coriander (cilantro), leaves and stalks
  • 3 tblsn lime juice
  • 1 tspn Kashmiri chilli powder
  • ½ tspn ground turmeric
  • 12 French-trimmed lamb cutlets
  • ¼ tspn saffron threads
  • 3 tblsn plain thick yoghurt
  • 1 tbspn olive oil

Method

  • Combine the mace, cardamom and fennel in a bowl to make a garam masala and set aside.
  • Pin a small food processor grind the ginger, garlic and a pinch of salt to a paste.
  • Add the coriander leaves and stalks and grind to a paste. Transfer to a large bowl.
  • Add the garam masala, lime juice, chilli powder, turmeric and ½ teaspoon of salt to the bowl and combine.
  • Add the lamb and toss to coat well, then cover and marinate in the fridge for 2 hours.
  • Put the saffron threads in a small bowl with 30 ml  of boiling water. Cool, then add the yoghurt, season with a little salt and stir until smooth.
  • Add to the lamb and coat well.
  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Heat the oil in a large frying pan over medium–high heat, add the lamb, in batches, and cook for 1 minute each side to seal.
  • Transfer to the prepared tray and roast for 5–7 minutes for medium or until cooked to your liking.
  • Rest for 4 minutes before serving.

Stolen from Aki’s, Sydney

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