Beef Quick Main

Lamb cutlets with chilli chickpeas and spinach

Name: Lamb cutlets with chilli chickpeas and spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 white onion, thinly sliced into rings; 1 garlic clove, thinly sliced; 2 long red chillies, seeds removed, thinly sliced; 2 teaspoons ground coriander; 1 teaspoon ground ginger; 2 x 400g cans chickpeas, rinsed, drained; 1 bunch English spinach, stalks trimmed, roughly chopped; 12 lean lamb cutlets, french-trimmed

Rate now

05m

10m

Lamb cutlets with chilli chickpeas and spinach

Jump to recipe

Ingredients (9)

1 tablespoon olive oil
1 white onion, thinly sliced into rings
1 garlic clove, thinly sliced
2 long red chillies, seeds removed, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground ginger
2 x 400g cans chickpeas, rinsed, drained
1 bunch English spinach, stalks trimmed, roughly chopped
12 lean lamb cutlets, french-trimmed

Method

1.

Heat half the oil in a large deep frypan. Cook onion and garlic over medium-low heat for 3-4 minutes until soft. Add chilli, coriander and ginger, and cook for a further minute. Turn heat to medium-high, add chickpeas and 2 tablespoons water and heat through for 1 minute. Add spinach and cook for 1 minute or until just wilted. Cover to keep warm.
2.

Meanwhile, heat a large chargrill pan over high heat and brush with the remaining oil. Cook the lamb, in batches if necessary, for 2-3 minutes on each side or until cooked to your liking. Transfer to a warm plate, cover and rest for 4 minutes, then serve with the warm chickpeas.

Rate now