Cumin-spiced lamb with pea and lentil salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 tbsp tomato purée
- 4 tbsp natural yogurt, plus extra to serve
- 1 tsp cumin seeds, crushed
- 1 tsp mild chilli powder
- 1 clove garlic, crushed
- finely grated to make 1 tbsp ginger
- 4-6 (depending on thickness) lamb cutlets
- 4 spring onions, chopped
- ½ lemon, juiced
- 250g ready-cooked puy lentils
- 100g frozen peas, defrosted
- 1 tbsp olive oil
- 1 red chilli, deseeded and finely chopped
- a handful mint, chopped
Method
- STEP 1
Mix together the tomato purée, yogurt, cumin, chilli powder, garlic, ginger and seasoning in a large bowl, then add the cutlets and toss until coated. Leave for 5 minutes. Mix together the spring onions, lemon juice, lentils and peas, and season well.
- STEP 2
Heat a griddle pan until very hot, then cook the cutlets for 3 minutes on each side until charred. Rest, covered loosely with foil, for 2 minutes.
- STEP 3
Add the olive oil, chilli and mint to the lentils, and toss. Serve with the lamb and an extra dollop of yogurt, if you like.