GRILLED CURRIED CUTLETS WITH TOMATO CHICKPEA SALAD

GRILLED CURRIED CUTLETS WITH TOMATO CHICKPEA SALAD_1.jpg

12 French-trimmed lamb cutlets 1/4 cup (60ml) yogurt

2 cloves garlic 1 teaspoon garam masala 1/4 teaspoon chilli powder 1/2 teaspoon ground cumin

LEMON YOGURT SAUCE

1/4 cup (180ml) yogurt 1 tablespoon lemon juice 1 tablespoon water 1 teaspoon ground cumin 1 clove garlic, crushed

1 tablespoon chopped fresh coriander leaves

TOMATO CHICKPEA SALAD

2 x 300g cans chickpeas, drained

2 medium (380g) tomatoes, seeded, chopped

1 medium (170g) red onion, chopped finely

1 tablespoon olive oil

2 tablespoons lemon juice

2 teaspoons chopped fresh coriander leaves

2 cloves garlic, crushed

Toss lamb in large bowl with combined yogurt, garlic and spices; cover, refrigerate several hours or overnight. [Can be made ahead to this stage. Cover; refrigerate for up to 2 days or freeze.] Remove lamb; discard marinade. Cook lamb on heated oiled griddle (or grill or barbecue) until browned both sides and cooked as desired. Served drizzled with Lemon Yogurt Sauce, accompanied by Tomato Chickpea Salad.

Lemon Yogurt Sauce Whisk ingredients together in small bowl. [Can be made 1 day ahead. Cover; refrigerate.]

Tomato Chickpea Salad Combine all ingredients in medium bowl. [Can be made 1 day ahead. Cover; refrigerate.]

SERVES 4


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