Rezalla Lamb Cutlets
One of my favourite meals is a Indian rack of lamb or the same Rack chopped into cutlets, like I had Sunday
.
Quite straight forward method and recipe. But it is hard not to eat the cutlets before they hit the curry.
Chop and trim up the cutlets, bash them out to about twice the size.
Mix this marinade and taste it for seasoning.
3 Tbs Yogurt, 2 Tsp G&G, 1Tsp Black Pepper, 1Tsp Chilli Powder, 1 Tbs Coriander Powder
1Tbs White Vinegar, 1Tbs Lemon Dressing, 1Tsp chopped Coriander Leaf, Thicken with 1Tsp of Cornflour and add a good pinch of Salt.
Coat and leave in a marinade for as long as you want if your organised, but an hour will do.
I use a griddle pan to cook these, but you could use an oven or grill.
Starting the curry off, with oil, service onion, 2 small Bay Leaves (not Bangladeshi) and a couple of small pieces of dalchini. cook and stir a minute.
Add 1tsp of G&G and cook 10secs, add 1Tbs Tomato Puree dilute, 1tsp Mix powder,
1tsp Chilli powder, half a tsp of white pepper powder.
At this point add some chunky Onion and Capsicum and (optional) a couple of fresh chillies
let this cook for a minute or so, then stir in what's left of the marinade, or at least 1Tbs.
Combine, then add a ladle of base gravy and the lamb cutlets.
Cook for 3-4minutes, until the oil separates.
Served with a Saffrani Pilau. Yum.
cheers Chewy
Topic: Rezalla Lamb Cutlets ( 10,312 )
