- STEP 1
Pre-heat the oven to 180oC and put in a tray with a tablespoon of oil on and heat a saucepan filled with water on the hob.
- STEP 2
Grate the cucumber into a sieve above a bowl. Use a spoon to squeeze the majority of the juice into the bowl and put the grated cucumber into another bowl. Now, add the natural yoghurt and roughly chop the fresh mint before adding also. Mix and place into the fridge to keep cool whilst you prepare other parts of the dish.
- STEP 3
Tip the breadcrumbs, flour and beaten egg onto 3 separate plates. Finely chop the coriander, chilli and garlic and add to the breadcrumbs along with the chilli powder and a sprinkle of black pepper. Mix all of these ingredients together.
- STEP 4
Peel and evenly chop the potatoes into large chunks before adding them to the saucepan with boiling water to cook. This should take around 15-20 minutes but check often by tapping them with a fork - they are done when they feel soft and fluffy.
- STEP 5
Dip each lamb cutlet into the flour, then the egg and finally the breadcrumbs ensuring they are all completely covered. Heat a frying pan over high heat with 1 tbsp of oil. Add the lamb cutlets and cook for 1-2 minutes on each side (or until crispy and starting to turn golden brown). Then, transfer the lamb cutlets onto the tray and put in the oven and cook for around 10 minutes or until the lamb is just slightly red in the centre.
- STEP 6
After the lamb has been cooking for around 5 minutes the potatoes should be cooked, so turn off the heat and strain the potatoes in a colander. Add a knob of butter and some black pepper and then mash until there is no chunks.
- STEP 7
Remove the lamb cutlets from the oven and place on kitchen role for a minute and get the raita from the fridge. Put everything onto the plate. Enjoy!