Lamb Cutlets Marinated With Spiced Dates And Sultanas
Transport yourself to the vibrant streets of India with these succulent lamb cutlets marinated in a flavorful blend of dates, ginger, garlic, and aromatic spices. Slow-cooked to perfection, these tender cutlets are then drizzled with clarified butter and sprinkled with a fragrant mix of chat masala and cardamom. Served alongside a refreshing kachumber salad and zesty green chutney, this dish is a delightful explosion of flavors that will leave your taste buds dancing with joy.
— Constant Cookbook
Ingredients
- 80g/2¾oz fresh dates
- 65g/2¼oz sultanas
- 30g/1oz fresh root ginger
- 10g garlic
- 1 green chilli
- ½ tsp ground cardamom
- 55g/2oz lemon juice
- 1 tsp cumincumin
- 30g/1oz brown onion
- 100g/3½oz strained yoghurt
- 8 lamb
- squeeze lime juice
- 2 tbsp garlic
- , to taste salt
- 30g/1oz double cream
- handful mint
- handful coriander
- ½ tsp green chilli paste
- ¼ tsp black salt
- pinch of salt
- ½ tsp chaat masala
- ½ lime
- about 5 tbsp strained yoghurt
- 1 small carrot
- ¼ cucumber
- 5-6 sliced breakfast radishes
- 1 banana shallot
- 1 tomato
- , to taste lemon juice
- , to taste olive oil
- small handful chopped coriander
- 50g/1¾oz clarified butter
- chat massala
- ground cardamom
Instructions
- In a food processor, combine the dates, sultanas, ginger, garlic, green chilli, cardamom, lemon juice, cumin/black cumin powder, brown onion and strained yoghurt together and blend until smooth.
- Put the cutlets in a shallow dish with the lime juice, garlic and ginger paste and salt.
- Stir the double cream into the blended ingredients to loosen and then add the mixture to the cutlets.
- Cover with foil and leave to marinade overnight (preferably) in the fridge. Remove from the fridge and allow the cutlets to come to room temperature when you are ready to cook.
- Preheat the oven to 220C/450F/Gas 7 and preheat the grill to hot.
- Skewer the cutlets horizontally and suspend them over a roasting tray. Cook under the grill for a minute or so on either side, then transfer in to the oven to cook for 7-8 minutes.
- Remove from the oven, drizzle with clarified butter and allow to rest. Sprinkle with chat massala and cardamom.
- For the green chutney, blend the mint, coriander and green chilli into a smooth paste. Add the black salt, normal salt, chaat masala and lime juice. Taste and add salt to taste. Mix in the yoghurt, adding more to taste.
- For the kachumber salad, place the carrot, cucumber, radishes, shallot and tomatoes in a bowl. Dress with the lemon juice, olive oil and chopped coriander. Season to taste.
- Serve the cutlets with the salad and green chutney.
Cook Time
30M
Yield
Serves 4
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