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Lamb cutlets in masala with almond and pumpkin curry

Neil Perry
Neil Perry

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Sumptuous: Lamb cutlets with a pumpkin-almond curry.
Sumptuous: Lamb cutlets with a pumpkin-almond curry.William Meppem

Use freshly ground spices if possible to make the most of the rich, aromatic marinade in this dish. Pre-ground spices rarely match the flavour of whole seeds. Prepare the marinade a couple of hours before cooking the curry to allow the meat time to absorb the flavours. You could serve the curry alone for a vegetarian main.

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Ingredients

  • 12 lamb cutlets

  • vegetable oil

For the masala marinade

  • 1 tsp fennel seeds

  • 1 tsp coriander seeds

  • seeds of 8 cardamom pods

  • 1 large handful coriander leaves

  • 1 large handful mint leaves

  • 1 tsp ground chilli

  • 1 tsp ground turmeric

  • 1½ tsp garam masala

  • 2 tbsp lemon juice

  • 2 heaped tbsp plain yoghurt

For the curry

  • 1 tbsp vegetable oil

  • ½ tsp brown mustard seeds

  • 1 cardamom pod, crushed

  • ½ tsp cumin seeds

  • 4 fresh curry leaves

  • 2 cloves garlic, finely sliced

  • 1 small brown onion, cut into 1cm dice

  • 350g butternut pumpkin, cut into 4cm chunks

  • ⅔ cup coconut cream

  • ½ tsp ground turmeric

  • ¼ cup whole blanched almonds

Method

  1. For the marinade, toast fennel, coriander and cardamom seeds in a dry frying pan over a medium heat until fragrant (about 4-5 minutes). Using a mortar and pestle, grind spices with a pinch of salt into a fine powder. Remove and reserve.

    Pound the coriander and mint leaves with a pinch of salt in a mortar with a pestle until broken down. Add chilli, turmeric, garam masala, the freshly ground spices, lemon juice and yoghurt.

    Coat the lamb cutlets in the masala mixture and marinate for about 2 hours.

    For the pumpkin-almond curry, warm oil in a large saucepan or wok on a low heat and sauté mustard seeds and cardamom pod for a minute. Add cumin seeds, curry leaves, garlic and onion and sauté for 2 minutes.

    Add pumpkin, 1 cup water, a pinch of salt, coconut cream, turmeric and almonds. Bring to a simmer and cook for about 15-20 minutes, until pumpkin is tender and sauce has slightly thickened (it should have the consistency of a soup).

    In a frying pan, warm 1 tbsp oil over a medium heat. Cook cutlets in batches for about 3 minutes each side. Rest somewhere warm for 5 minutes, then serve with the curry.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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