RECIPE BY:
Courtney Roulston
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 12 lamb cutlets
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon ground cinnamon
- 2 tablespoons Cobram Estate Robust EVOO
- ½ cup Jalna Greek yoghurt – Lactose Free
GREEN CHUTNEY:
- ½ white onion, peeled, chopped
- 1 cup mint leaves, picked
- 1 cup coriander, chopped, plus extra to serve
- 1 green chilli, chopped
- pinch sea salt
- 1 tablespoon lemon juice
- 2 teaspoons honey
METHOD:
- Place all the chutney ingredients into a food processor and blitz until smooth.
- Pre heat a grill pan or BBQ plate to a medium high heat. Place the spices, oil and a pinch of sea salt into a large bowl and mix well. Toss the lamb cutlets in the spices so they are evenly coated. Grill the cutlets for 2-3 minutes each side, or until charred and fragrant. Allow the cutlets to cool slightly before placing onto a serving platter and drizzle with yoghurt and green chutney.
Our friends at Wine Selectors recommend pairing this dish with a Merlot.
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