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


  • 12 lamb cutlets, French 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 chillies, roughly 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


  • 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating