Spiced lamb cutlets with smoked aubergine

Spiced lamb cutlets with smoked aubergine

  • serves 6
  • A little effort

Dan Doherty's recipe for spiced lamb cutlets with smoked aubergine is the perfect winter warmer recipe. It takes a while but is really easy to make, perfect for entertaining.



  • 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.

Nutritional Information

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