Lamb Cutlets With Red Lentils, Ginger, Coriander and Mint
- Ready In:
- 25hrs
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Lentils
- 14.79 ml vegetable oil
- 1 red onion, chopped
- 1 garlic clove, chopped
- 1 piece ginger, peeled and chopped
- 4.92 ml ground cumin
- 4.92 ml ground turmeric
- 1.23 ml chili powder
- 350 g red lentils, washed and drained
- 1000.0 ml water
- 1 bunch mint, chopped
- 1 bunch coriander, chopped
-
Lamb
- 2 racks of lamb
- 44.37 ml curry, sauce
- 1 bunch mint
- 709.77 ml plain yogurt
- 78.78 ml brown sugar
- 1 lemon, juice of
directions
-
To Cooks the lentils:
- Heat oil in saucepan.
- Fry onion, garlic and all the spices until onion is soft.
- Add lentils and water and bring to boil.
- Reduce heat and simmer for 30-40 minutes. Stir occasionally until lentils start to "mush".
- Add more water if necessary.
- Remove from heat and stir through mint and coriander leaves.
-
To Cook Lamb:
- Place cutlets in dish. Mix curry, mint, yoghurt, brown sugar and pout over lamb.
- Marinate lamb for 2 hours or overnight.
- Preheat oven to 220 degrees celcius and bake cutlets for 15-20 minutes (medium to welldone).
-
To Serve:
- Spoon lentils into centre of plate and top with lamb cutlets with a dollop of extra yoghurt, spinach leaves and mint on top.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.