Spicy Lamb Cutlets Recipe with Smoked Aubergine

Spiced lamb cutlets with smoked aubergine

  • serves 6
  • Easy

We've coated these cutlets in a spicy marinade for a winter warming recipe. Serve with smoked aubergine for a great entertaining idea

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Make these spiced lamb cutlets with smoked aubergine, then check out more aubergine recipes such as our classic moussaka.



  • lamb cutlets 12, French trimmed
  • Greek yoghurt or mint to serve
  • coriander leaves to decorate
  • ground coriander 1 tbsp
  • cumin seeds 1 tbsp
  • garam masala 1 tbsp
  • cardamom pods 3
  • mint 1/2 small bunch
  • parsley 1/4 small bunch
  • coriander 1/2 small bunch
  • jalapeños or green chillies 2, roughly chopped
  • lemon zest of 1/2 
  • ginger 2cm piece
  • olive oi l to bind
  • aubergines 2
  • cumin seeds a pinch
  • thyme leaves a pinch
  • garlic 2 cloves
  • tahini 1 tbsp paste


  • Step 1

    To make the marinade, toast the coriander, cumin, garam masala and cardamom in a pan. Put the rest of the ingredients in a blender, pour in the toasted spices and blend with a little olive oil until a paste forms. Use to coat the cutlets. Marinade for 24 hours.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. Heat a griddle pan and gently char the aubergines all over until almost burnt. Put them on a baking tray and roast in the oven until completely soft, about 30 minutes. Cool, then scrape out the flesh and put it in a blender or food processor. Toast the cumin and add to the aubergine with the rest of the ingredients. Whizz until soft then season.

  • Step 3

    Heat a griddle to high. Griddle the cutlets for 3 minutes each side so still pink inside. Reheat the purée, and serve with the cutlets, yoghurt and coriander leaves.

Check out more of our best lamb recipes...

Lamb shank rogan josh

Also check out more aubergine recipes...

Fish-fragrant aubergines

Nutritional Information

  • Kcals 555
  • Fat 44.5g
  • Carbs 3.1g
  • Fibre 2.4g
  • Protein 36.8g
  • Salt 0.3g