Ginger and Saffron Lamb Cutlets Recipe |
Ingredients: |
2 cm piece ginger, peeled, roughly chopped 3 garlic cloves, peeled, bruised ¼ cup lime juice 1 teaspoon chili powder ½ teaspoon ground turmeric 12 French-trimmed lamb cutlets ¼ teaspoon saffron threads 3 tablespoons natural yoghurt 1 tablespoon olive oil Coriander leaves, wilted baby spinach, thinly sliced red chili and red onion, to serve Garam Masala: 2 teaspoon ground mace (obtainable from Indian food and spice shops) 2 teaspoon ground cardamom 2 teaspoon ground fennel seeds |
Method: Combine the garam masala spices in a bowl. Use a mortar and pestle or food processor to grind ginger, garlic and a pinch of salt to a paste. In a large bowl, combine the paste with the garam masala, lime juice, chili powder, turmeric and ½ teaspoon salt. Add lamb and coat well, then cover and marinate in the fridge for 2 hours. Place saffron threads in a small bowl with 1½ tablespoons of boiling water. Cool, then add yoghurt, season and stir until smooth. Add to lamb and coat well. Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper. Heat oil in a large frypan over medium high heat. Cook the lamb, in batches, for 1 minute on each side to seal, then transfer to the prepared tray. Bake for 10 minutes for medium or until cooked to your liking. Rest for 4 minutes, then serve with coriander, spinach, chili and onion |
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