Beef Easy Main Asian

Green masala lamb cutlets

Name: Green masala lamb cutlets
Prep time: 360 min
Cook time: 5 min
Total time: 365 min
Yield: 6
Cuisine: /asian, /indian
Ingredients: 1 teaspoon each fennel and coriander seeds; 1 teaspoon cardamom seeds or; 6-8 green cardamom pods, crushed; 1 cup each coriander and mint leaves, plus extra to garnish; 1 teaspoon chilli powder; 1 teaspoon ground turmeric; 1 1/2 teaspoons garam masala spice blend; Juice of 1 lemon; 2 tablespoons natural yoghurt, plus extra to serve; 12 French-trimmed lamb cutlets

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Ingredients (10)

1 teaspoon each fennel and coriander seeds
1 teaspoon cardamom seeds or
6-8 green cardamom pods, crushed
1 cup each coriander and mint leaves, plus extra to garnish
1 teaspoon chilli powder
1 teaspoon ground turmeric
1 1/2 teaspoons garam masala spice blend
Juice of 1 lemon
2 tablespoons natural yoghurt, plus extra to serve
12 French-trimmed lamb cutlets

Method

1.

Toast fennel, coriander and cardamom seeds in a dry frypan over medium heat, stirring, for 1 minute or until fragrant. Place in a food processor with the herbs, remaining spices, juice and yoghurt and process to a paste. Transfer the paste to a dish with the lamb and turn to coat well in the mixture. Cover with plastic wrap and marinate in the fridge for at least 4 hours, preferably overnight.
2.

Heat a chargrill pan or barbecue on medium-high heat. Add lamb and cook for 2 minutes each side until charred but still pink in the centre, or longer to your liking.
3.

Garnish the lamb with extra herbs and serve with the tomato and spinach salad.