- 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
- 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