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Lamb Cutlets with Kachumber Salad

Lamb Cutlets with Kachumber Salad

Servings: 4
Prep. Time: 30 minutes plus 2 hours marinating time
Cook Time: 3 minutes

These Spiced Lamb Cutlets are easy to make and can be ready in about half an hour, if prepared in advance. Serve with a vibrant kachumber salad and cucumber mint raita, for a delicious mid-week dinner.

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Ingredients:

For the Lamb Cutlets:

  • 8 lamb cutlets
  • Pinch of saffron
  • 2 inch piece of fresh ginger, peeled
  • 4 cloves garlic, peeled
  • 3 green chilies, seeds removed
  • Pinch salt
  • 1 lemon, juice and zest
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ¼ tsp. ground cinnamon
  • 1 tsp. ground turmeric
  • 1 tsp. hot chilli powder
  • 3 tbsp. full fat plain yoghurt

For the Kachumber Salad:

  • 1 large carrot, peeled
  • ½ medium red onion, peeled
  • 4 radishes, topped & tailed
  • 250g cucumber, halved & de-seeded
  • 1 large tomato, chopped into small wedges
  • 1 green chilli, de-seeded & finely chopped
  • 10g coriander, roughly chopped
  • ¼ tsp. ground cumin
  • Juice of 1 lemon
  • Salt & freshly ground black pepper

For the Cucumber Mint Raita:

  • 120g cucumber, halved & de-seeded
  • 250g full fat yoghurt
  • 5g mint leaves
  • ½ tsp. ground cumin
  • ¼ tsp. cayenne pepper
  • Salt to taste

Directions:

For the Lamb Cutlets:

  1. Add the saffron to a tablespoon of warm water and allow to soak for 15 minutes.
  2. Using a pestle and mortar, or spice grinder, grind the ginger, garlic, chilli and salt, with a little water, until it forms a paste.
  3. Add the paste to a large bowl, along with the lemon juice, lemon zest and saffron water. Mix together, until combined. Add the lamb cutlets and rub the paste mixture well into the meat.
  4. Place the cumin, coriander, cinnamon, turmeric and chilli powder into a small, heavy based pan, over a moderate heat. Briefly toast, until the spices start to smell fragrant.
  5. Combine the toasted spices with the yoghurt. Pour the spiced yoghurt over the lamb cutlets, massaging into the meat, until well covered.
  6. Cover with cling film and allow to marinate, for at least 2 hours.
  7. Attach the grill plates to the Grill and Sandwich Maker and preheat to medium.
  8. Place the lamb cutlets evenly onto the grill, close the lid and cook for approximately 3 minutes, until they become golden but do not burn.
  9. Remove from the grill and serve sprinkled with freshly squeezed lemon juice and fresh coriander.

For Kachumber Salad:

  1. Set up the Expert Prep Pro with the large work bowl and the reversible grating disc (coarse side up) and grate the carrot.
  2. Replace the grating disc with the adjustable slicing disc, on setting 2 and slice the onion and radishes.
  3. Replace the slicing disc with the dicing kit and dice the cucumber.
  4. Place the processed vegetables into a large bowl and add the tomato, green chilli, coriander, cumin, lemon juice and salt and pepper. Toss together to combine before serving.

For the Cucumber Mint Raita:

  1. Set up the Expert Prep Pro with the large work bowl and the reversible grating disc (coarse side up) and grate the cucumber. Tip the grated cucumber into some kitchen paper or a clean tea towel and squeeze out as much of the liquid as possible.
  2. Set up the small work bowl with the small chopping blade. Add the yoghurt, mint leaves, ground cumin, cayenne pepper and salt and pulse, until the mint is evenly chopped and everything is combined.
  3. Cover and refrigerate, for at least 2 hours, before serving. Sprinkle with cayenne pepper, before serving.

To Serve:

  1. Place 2 lamb cutlets onto a plate, with a serving of the kachumber salad and cucumber mint raita.

Tip: The cucumber mint raita can be prepared a day ahead and kept refrigerated.

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