- 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.
- 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.
- 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.
- 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.