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

Lamb Tikka Cutlets with Pumpkin and Ginger Chutney

Lamb Tikka Cutlets with Pumpkin and Ginger Chutney

prep time
15 mins

cook time
1 hour

serves
4 people

Ingredients

  • 8 lean lamb cutlets
  • For the marinade

  • :15ml/1tbsp coriander seeds
  • 15ml/1tbsp mustard seeds
  • 90ml/6tbsp natural yogurt
  • 15ml/1tbsp curry paste
  • 15ml/1tbsp mild chilli powder
  • Salt and freshly milled black pepper
  • 45ml/3tbsp fresh coriander leaves, to garnish
  • For pumpkin and ginger chutney (makes 2lb chutney)

  • :675g/1½lb pumpkin or butternut squash, peeled, deseeded and cut into 2.5cm/1 inch cubes
  • 2 red onions, peeled and thinly sliced
  • 425ml/¾pint cider
  • 50g/2oz light brown sugar
  • 25g/1oz fresh root ginger, peeled and finely chopped

Method

  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.