Name: Kashmiri Lamb Cutlets with Pineapple & Chilli Salad & Mint & Lime Raita
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 8 lamb cutlets; a pinch of chilli powder; 2 tbsp white wine vinegar; 2 tbsp olive oil; 4 dried Kashmiri chillies; 1 handful of mint leaves; 30 g/1 oz/¼ cup pitted black olives; 1 tbsp olive oil; 100 g/3½ oz/heaped 1 cup bean sprouts; 150 g/5½ oz/1 cup cherry tomatoes; 1 carrot; 8 cloves; sea salt; ½ lime; ½ pineapple; 4 garlic cloves; 2.5cm/1in piece fresh root ginger; 1 red chilli; 1 tsp sugar; 10 black peppercorns; 4 flatbreads; 1 tsp sea salt; 25 g/1 oz creamed coconut; 2.5cm/1in cinnamon stick; 250 g/9 oz/1 cup yogurt; 1 lime

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

These lamb cutlets are flavoured with wonderfully mild and beautifully red Kashmiri chillies, plus the warmth of ginger, cloves and garlic. The final grating of creamed coconut over the lamb adds a hint of richness as it melts through. The flavour of the Kashmiri chillies is unmistakable and makes biting into the charred lamb a joyous experience. With every meal I eat I like to have a balance of flavours and textures, and the lamb screams out for something fresh and juicy. My salad of pinea