A taste of the exotic on a weeknight is like a little holiday for the tastebuds and our Indian-spiced lamb cutlets with Bombay potatoes recipe won't disappoint!
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes, (+ cooling and resting time)
(+ cooling and resting time)
Ingredients
750g Carisma baby potatoes
½ cup (140g) natural yoghurt
2 tsp garam masala
3 tsp finely grated ginger
2 garlic cloves, crushed
2 tbsp finely chopped coriander
1 tbsp lemon juice
12 Coles Australian Lamb Cutlets
2 tomatoes, chopped
1 tbsp vegetable oil
1 tsp cumin seeds
½ cup coriander leaves
Natural yoghurt, extra, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the potatoes in a saucepan of boiling water for 12-15 mins or until tender. Drain and set aside to cool. When cooled slightly, cut into quarters.
Step 2
Combine the yoghurt, garam masala, half the ginger, half the garlic, chopped coriander and lemon juice in a glass dish. Season. Add the lamb and toss to coat. Set aside to develop the flavours.
Step 3
Meanwhile, process the tomato, remaining ginger and remaining garlic in a food processor until almost smooth. Heat the oil in a large frying pan. Add the cumin seeds and cook for 2 mins or until fragrant. Add the potato and cook, turning, for 5 mins or until beginning to crisp. Add the tomato mixture. Season well. Cook for 3-5 mins or until heated through.
Step 4
Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 2-3 mins each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Divide the lamb and potatoes among serving plates. Top with coriander leaves and yoghurt and serve with lime wedges.
