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This month's recipe

Spiced Lamb Cutlets with Bombay Aloo

Ingredients - Serves: 4

12 lamb cutlets

2 tbsp garam masala

Juice of 1/2 lemon

1tbsp vegetable oil

Sea salt and freshly ground black pepper

 

FOR THE BOMBAY ALOO

500g new potatoes

1 onion, finely chopped

2 garlic cloves, finely chopped

11/2 tsp ground coriander

1tsp cumin seeds

1/2 tsp ground turmeric

1 tsp ground cumin

1/2 tsp chilli powder

400g tin chopped tomatoes

250ml water

A handful of finely chopped coriander

Method:

  1. For the aloo, add the potatoes to a pan of boiling salted water and cook for 12-15 minutes, until tender. Meanwhile season the lamb cutlets with salt and pepper and place them in a bowl. Add the garam masala, lemon juice and oil, turn the cutlets to coat and set aside to marinate.

 

  1. Drain the potatoes, half them and set aside. Heat the oil in a saucepan over a medium/high heat. Add the onion and sauté for 5-10 minutes, until softened. Add the garlic and cook for 2 minutes. Lower the heat, sprinkle in the spices and stir for 30 seconds, then add the tomatoes and 150ml of the water. Bring to a simmer, add salt and pepper and simmer gently for 10-15 minutes until slightly thickened.

 

  1. Meanwhile, heat a griddle over a medium/ high heat. When hot cook the lamb cutlets on the griddle in 2 or 3 batches for 3-4 minutes on each side. Remove and leave to rest.

 

  1. Add the potatoes to the tomato sauce along with the remaining 100ml of water and simmer for 5 minutes. To finish, stir through the coriander and serve.

 

 

Recipe taken from Tom Kerridge’s Fresh Start, photography by Cristian Barnett. Published by Bloomsbury Publishing.

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This Month's Feature

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