Spiced lamb cutlets with smoked aubergine
- Preparation and cooking time
- Total time
- + overnight marinating
- Easy
- Serves 6
Skip to ingredients
- 12 lamb cutletsFrench trimmed
- to serve Greek yoghurt or mint
- leaves to decorate coriander
- 1 tbsp ground coriander
- 1 tbsp cumin seeds
- 1 tbsp garam masala
- 3 cardamom pods
- 1/2 small bunch mint
- 1/4 small bunch parsley
- 1/2 small bunch coriander
- 2 jalapeños or green chilliesroughly chopped
- zest of 1/2 lemon
- 2cm piece ginger
- l to bind olive oi
- 2 aubergines
- a pinch cumin seeds
- a pinch thyme leaves
- 2 cloves garlic
- 1 tbsp paste tahini
Nutrition: per serving
- kcal555
- fat44.5g
- carbs3.1g
- fibre2.4g
- protein36.8g
- salt0.3g
Method
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.
