Lamb Tikka Cutlets with Pumpkin and Ginger Chutney Lamb Tikka Cutlets with Pumpkin and Ginger Chutney

Lamb Tikka Cutlets with Pumpkin and Ginger Chutney

Festive lamb cutlets coated in an aromatic curry paste, grilled and served with a home-made pumpkin and ginger chutney.

prep time
15 mins

cook time
1 hour

4 people


  • 8 lean lamb cutlets
  • For the marinade:

  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 6 tablespoons natural yogurt
  • 1 tablespoon prepared curry paste
  • 1 tablespoon mild chilli powder
  • 3 tablespoons fresh coriander leaves, to garnish
  • For pumpkin and ginger chutney (makes 900g chutney):

  • 675g pumpkin or butternut squash, peeled, deseeded and cut into 2.5cm cubes
  • 2 red onions, peeled and thinly sliced
  • 425ml dry cider
  • 50g light brown sugar
  • 25g fresh root ginger, peeled and finely chopped


  1. Heat a large non-stick frying pan and dry fry the coriander and mustard seeds for 2-3 minutes. Place in a food processor or a mortar and grind to form a fine powder.
  2. In a large shallow dish combine the dry spices with the remaining marinade ingredients. Coat the cutlets in the marinade, cover and marinate for 2 hours or overnight in the refrigerator.
  3. Meanwhile prepare the chutney; place all the ingredients into a large pan, bring to the boil, reduce the heat and simmer for 1 hour, stirring from time to time.
  4. Spoon into a large sterilised kilner jar.
  5. Remove the steaks from the marinade and cook on a preheated grill for 8-12 minutes, turning occasionally.
  6. Garnish the cutlets with fresh coriander leaves and serve with basmati rice and the chutney.