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Indian lamb cutlets

Indian lamb cutlets

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A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

This aromatic dish will have everyone's mouthwatering

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal611
fat50g
saturates24g
carbs2g
sugars0g
fibre2g
protein39g
low insalt0.81g
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Ingredients

  • 50g parmesan , finely grated
  • 1 tbsp curry powder (we used Schwartz Mild Curry Powder)
  • 4 lamb cutlets
  • 1 tbsp olive oil
  • tomato chutney, to serve

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Mix the parmesan and curry powder together. Season the lamb, then press the meat into the cheese mix to coat. Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.

  • STEP 2

    Transfer to the oven for 5 mins for medium, or longer for well done. Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.

RECIPE TIPS
WHICH CURRY POWDER?

Choose a curry powder that contains turmeric. This will add a deep golden colour to the parmesan crust.

MAKE IT MOROCCAN

Crusted Morocan cutlets: Swap the curry powder for 1 tbsp Moroccan spice mix, then stir into 50g polenta and 50g plain flour. Season the lamb, then press into the coating mixture and cook as before. Serve with warmed pitta bread, houmous and salad.

Recipe from Good Food magazine, April 2006

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Overall rating

A star rating of 4.8 out of 5.7 ratings
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