Spiced lamb cutlets with loaded roast potatoes

 

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Prep time: 30 minutes
Cook time: 60 minutes
Serves: 4

Ingredients

For the lamb

  • 8 lamb cutlets (around 100g per cutlet)

  • 30g garlic paste

  • 40g ginger paste

  • 2 tbsp Kashmiri chilin powder

  • 1 tbsp garam masala

  • 1/2 tsp coriander

  • 1/2 tsp cumin

  • Juice and zest of 1 lime

  • 2 tbsp coconut oil

  • 1 tsp salt

For the loaded roasties

  • 1kg floury potatoes

  • 1 bunch of spring onions

  • Small bunch of coriander

  • 3 green chillies

  • 1 tsp garlic powder

  • Handful of flaked coconut

  • 1 tsp tamarind puree

  • 2 tsp mango chutney

  • 1 tbsp water

  • Pomegranate seeds

To serve

  • Small handful of coriander (roughly chopped)

  • Small handful of mint (roughly chopped)

  • 3 tbsp plain yoghurt

  • Zest and juice of 2 limes

  • 1 tsp Lime pickle

Instructions

Marinade the lamb the night before, combine all of the ingredients in a large bowl and mix well. Add the lamb and massage the marinade into the meat. Cover and refrigerate for at least six hours and ideally overnight.

Peel and chop the potatoes, cover with cold water, add a large pinch of salt and bring to the boil. Cook for 10 minutes until tender, drain and shake in the pan to roughen the edges. If you have time, allow them to steam dry.

Turn the oven on to 200C and when hot place a baking tray with a good layer of oil to heat up - until the oil is smoking hot. Carefully add the potatoes and cook for 30 minutes or until golden and crunchy.

While the potatoes are cooking mix together the tamarind and mango chutney. Chop the toppings for the potatoes, add to a small bowl with the zest and juice of a lime and a large pinch of salt.

To cook the lamb remove from the marinade and place on a baking tray under a hot grill. Grill for around 5-6 minutes on each side until beginning to catch. Remove and let rest for 5 minutes.

While the meat is resting, mix together the yoghurt and lime pickle. Drizzle over the lamb chops and top with coriander and mint.

Remove the potatoes from the oven and place into a serving bowl, drizzle with the tamarind sauce and top with chilli, herbs and spring onions. Finish with the coconut flakes and pomegranate seeds.

 

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