Lamb Cutlets in Masala Curry

with Cranberry and Pistachio Rice

  • Gluten Free
  • Spicy
  • Premium
  • Meat
  • Indian
  • Contains Dairy

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

  • 1309 Calories | 
  • 84.2g Carbohydrates | 
  • 95.6g Fat | 
  • 7.7g Fibre | 
  • 37.7g Protein | 
  • 6.6g Sugar
  • 0.0 min

    Pre-heat the oven to 220C.

  • 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).

  • 2.0 min

    When toasted, grind and crush the spices with a pinch of salt into a powder.

  • 3.0 min

    Take half of the coriander and mint with a pinch of salt and finely chop. Crush the herbs until broken down.

  • 4.5 min

    Halve and juice the lemon. Reserve the correct amount of lemon juice.

  • 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.

  • 8.0 min

    Add the lamb chops to the marinade and stir to coat well. Leave to rest in the fridge, covered.

  • 9.0 min

    Peel and finely chop the onion.

  • 10.5 min

    Peel and finely chop the butternut squash.

  • 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)

  • 14.0 min

    In another saucepan melt the butter, over medium heat.

  • 15.0 min

    Add half the onion and sautee until tender.

  • 16.5 min

    Add the half of the remaining turmeric, saffron, ground coriander and chilli.

  • 18.0 min

    Add the rice and water (80 ml per person with extra if needed as you cook) and boil until tender.

  • 19.0 min

    In a large frying pan, heat oil over high heat.

  • 20.0 min

    Add the marinded chops and cook on both sides for 2 mins.

  • 21.0 min

    In another deep frying pan, add the oil and heat over medium high heat.

  • 22.0 min

    Add the cumin seeds, mustard seeds and onion. Add the curry leaves and cook until fragrant.

  • 23.5 min

    Stir through the coconut milk and remaining turmeric.

  • 25.0 min

    Drain the pumpkin and stir through the sauce.

  • 26.0 min

    When the sauce has slightly thickened, lower the heat to keep warm.

  • 26.5 min

    Transfer the lamb to the oven until cooked through (5mins).

  • 28.0 min

    Scatter the cranberries, mint and coriander through the rice and stir.

  • 30.0 min

    Distribute the rice and curry among serving bowls.

  • 32.0 min

    Remove the lamb from the oven when slightly pink in the middle and serve atop the curry.

  • 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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