Lamb Tikka Cutlets with Pumpkin and Ginger Chutney

Festive lamb cutlets coated in an aromatic curry paste, grilled and served with a home-made pumpkin and ginger chutney.

Prep Time: 15 mins

Cook Time: 1 hour

Serves: 4 people

Ingredients

  • 8 lean lamb cutlets

  • For the marinade:

  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 6 tablespoons natural yogurt
  • 1 tablespoon prepared curry paste
  • 1 tablespoon mild chilli powder
  • 3 tablespoons fresh coriander leaves, to garnish

  • For pumpkin and ginger chutney (makes 900g chutney):

  • 675g pumpkin or butternut squash, peeled, deseeded and cut into 2.5cm cubes
  • 2 red onions, peeled and thinly sliced
  • 425ml dry cider
  • 50g light brown sugar
  • 25g fresh root ginger, peeled and finely chopped

Method

  1. Heat a large non-stick frying pan and dry fry the coriander and mustard seeds for 2-3 minutes. Place in a food processor or a mortar and grind to form a fine powder.
  2. In a large shallow dish combine the dry spices with the remaining marinade ingredients. Coat the cutlets in the marinade, cover and marinate for 2 hours or overnight in the refrigerator.
  3. Meanwhile prepare the chutney; place all the ingredients into a large pan, bring to the boil, reduce the heat and simmer for 1 hour, stirring from time to time.
  4. Spoon into a large sterilised kilner jar.
  5. Remove the steaks from the marinade and cook on a preheated grill for 8-12 minutes, turning occasionally.
  6. Garnish the cutlets with fresh coriander leaves and serve with basmati rice and the chutney.