Lamb Cutlets in Masala Curry with Cranberry and Pistachio Rice
Lamb cutlets beautifully marinated in freshly ground spices to make the most of the aromatic, rich marinade. Served with flavourful butternut curry and buttery, cranberry and almond rice pilaf.
Nutrition Per Portion
- Calories
1316
- Carbs
85.8g
- Fat
95.6g
- Fibre
8.6g
- Protein
37.7g
- Sugar
7g
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Butter
-
White Rice
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Brown Onion
-
Ground Coriander
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Turmeric
-
Chilli Powder
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Cranberries
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Saffron
-
Almond Flakes
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Fresh Coriander
-
Fresh Mint
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Lamb Chops
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Vegetable Oil
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Coriander Seeds
-
Cardamom Pods
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Garam Masala
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Yoghurt
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Mustard Seeds
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Cumin Seeds
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Garlic
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Butternut Squash
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Coconut Milk
|
Butter |
White Rice |
Brown Onion |
Ground Coriander |
Turmeric |
Chilli Powder |
|
Cranberries |
Saffron |
Almond Flakes |
Fresh Coriander |
Fresh Mint |
Lamb Chops |
|
Vegetable Oil |
Coriander Seeds |
Cardamom Pods |
Garam Masala |
Yoghurt |
Mustard Seeds |
|
Cumin Seeds |
Garlic |
Butternut Squash |
Coconut Milk |
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0.0 min
Pre-heat the oven to 220C.
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0.5 min
For the marinade, toast the coriander seeds and half of the cardamom pods in a dry frying pan until fragrant (2 minutes).
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2.0 min
When toasted, grind and crush the spices with a pinch of salt into a powder.
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3.0 min
Take half of the coriander and mint with a pinch of salt and finely chop. Crush the herbs until broken down.
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4.5 min
Halve and juice the lemon. Reserve the correct amount of lemon juice.
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6.0 min
In a bowl, mix together the spices, ground herbs, yoghurt, lemon juice and half of the turmeric, chilli and all of the garam masala.
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8.0 min
Add the lamb chops to the marinade and stir to coat well. Leave to rest in the fridge, covered.
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9.0 min
Peel and finely chop the onion.
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10.5 min
Peel and finely chop the butternut squash.
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13.0 min
Place the squash in a saucepan, cover with water and then bring to the boil. Cook until tender and easily pierced with a fork. (5-10min)
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14.0 min
In another saucepan melt the butter, over medium heat.
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15.0 min
Add half the onion and sautee until tender.
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16.5 min
Add the half of the remaining turmeric, saffron, ground coriander and chilli.
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18.0 min
Add the rice and water (80 ml per person with extra if needed as you cook) and boil until tender.
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19.0 min
In a large frying pan, heat oil over high heat.
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20.0 min
Add the marinded chops and cook on both sides for 2 mins.
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21.0 min
In another deep frying pan, add the oil and heat over medium high heat.
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22.0 min
Add the cumin seeds, mustard seeds and onion. Add the curry leaves and cook until fragrant.
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23.5 min
Stir through the coconut milk and remaining turmeric.
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25.0 min
Drain the pumpkin and stir through the sauce.
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26.0 min
When the sauce has slightly thickened, lower the heat to keep warm.
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26.5 min
Transfer the lamb to the oven until cooked through (5mins).
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28.0 min
Scatter the cranberries, mint and coriander through the rice and stir.
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30.0 min
Distribute the rice and curry among serving bowls.
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32.0 min
Remove the lamb from the oven when slightly pink in the middle and serve atop the curry.
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Ingredients
Butter
White Rice
Brown Onion
finely chopped
Ground Coriander
Turmeric
Chilli Powder
Cranberries
Saffron
Almond Flakes
Fresh Coriander
finely chopped
Fresh Mint
finely chopped
Lamb Chops
Vegetable Oil
Coriander Seeds
Cardamom Pods
Garam Masala
Yoghurt
Mustard Seeds
Cumin Seeds
Garlic
Butternut Squash
chopped
Coconut Milk
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