Lamb and mint is a classic combination, but add a little something extra and the flavours take on a whole new dimension.
1 tsp whole fennel seeds
1 tsp whole coriander seeds
½ tsp cardamom seeds
½ tsp sea salt
handful fresh coriander leaves, chopped
handful fresh mint leaves, chopped
½ tsp sea salt, extra
½ tsp ground chilli
1 tsp ground turmeric
2 tsp garam masala
1 tbsp fresh lemon juice
3 tbsp plain yoghurt
12 x 80g trimmed lamb cutlets
For pumpkin puree
400g peeled pumpkin, cut into 4cm cubes
50g unsalted butter, softened
15ml extra virgin olive oil
sea salt and freshly ground black pepper
Begin by marinating the lamb:
In a non-stick fry pan, roast the fennel, coriander and cardamom seeds over medium heat until fragrant. Use a mortar and pestle or spice grinder to grind roasted seeds and salt to a fine powder.
In a separate bowl, mix coriander and mint leaves with extra salt, roasted seeds, chilli, turmeric, garam masala, lemon juice and yoghurt until well combined. Marinate cutlets in spiced yoghurt mixture for about 2 hours.
Heat a large, clean saucepan to hot, ensuring it is well oiled. Cook cutlets on each side for 2 minutes or until done to your liking.
Allow cutlets to rest a few minutes then serve immediately on a platter, with pumpkin purée (below) on the side.
Prepare pumpkin puree:
Steam pumpkin for about 20-30 minutes until very tender.
Purée with butter and oil until smooth.
Season with sea salt and freshly ground pepper to taste.
• The cutlets can be barbecued or grilled in the oven.
• I love the lamb cutlets served with couscous as well.
• The pumpkin purée is also amazing with roasted chook and barbecued fish.
• I like to serve these cutlets with a simple salad: shaved cabbage dressed with extra virgin olive oil and balsamic vinegar, for example.