INDIAN SPICED LAMB CUTLETS

INGREDIENTS

2 tbsp Tikka Masala Spice Paste

2 tbsp natural yoghurt

1 tbsp Geeta’s Premium Mango Chutney

2 tbsp finely chopped coriander stalks

4-6 lamb cutlets, depending on size

For the salad:

2 tbsp rapeseed oil

2 garlic cloves, finely sliced

1 tsp cumin seeds

1/2 tsp nigella seeds

400g can green lentils in water, drained

100g baby spinach

Small red onion, finely sliced

10 cherry tomatoes, halved

Handful of torn coriander

Lemon wedges

METHOD

1. Combine the spice paste, yoghurt, mango chutney and chopped coriander stalks. Spoon over the lamb cutlets, ensuring they’re fully coated. Marinate in the fridge for 30 minutes or overnight. To cook, heat a non-stick frying pan and add the cutlets. Cook for 6 minutes, turning occasionally until cooked to your liking. Set aside to rest.

2. To make the warm salad, heat the oil in the same pan, add the garlic and cook for a couple of minutes before adding the spices. Cook for 1 minute or until aromatic. Add the lentils, a splash of water and then stir in the spinach. Season well and cook until just wilted.

3. To serve, spoon the warm salad on to warmed plates and top with the lamb cutlets, some red onion, tomatoes, coriander and a good squeeze of lemon.