Indian Lamb Cutlets Recipes

Steps:

• Mix together the spices, ginger, garlic paste, and water in a bowl.
• Trim the lamb chops and marinate in the spice mixture for 30 minutes.
• In a pressure cooker, saute the onions and tomatoes. Then add the marinated lamb chops and cook slowly on a low flame for 10 whistles until well done and tender.
• Once the lamb is cooked, remove it from the pressure cooker and set aside to cool.
• Reduce the remaining liquid in the cooker to form a thick sauce.
• Just before serving, grill the lamb chops on a hot griddle with sesame oil. Baste generously with the reduced sauce and serve hot.

Steps:

• 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.
• 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.

Steps:

• Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
• Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
• Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).