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Indian Lamb Cutlets with Spiced Rice

Cooking Time
15 min Minutes


  • 1

    Step 1

    For the spiced rice, warm a heavy based pan over a medium heat. Add the crushed cumin seeds and cardamom pods, increase the heat and toss the seeds around for about 1 minute to dry roast them and draw out the flavour.
  • 2

    Step 2

    Turn the heat back to medium and add the oil. Stir in the ricer and gently turn the grains in the pan until they are coated in the oil.
  • 3

    Step 3

    Pour 1 pint of boiling water into the pan. Add the turmeric, cinnamon stick and bay leaf and stir once. Cover the pan with a lad and turn the heat down to the lowest setting.
  • 4

    Step 4

    Leave to cook for about 15 minutes, after this tgime check that the rice has absorbed all the water and that the grains are tender.
  • 5

    Step 5

    For the lamb, mix the lime juice and rind, tandoori spice, yoghurt and sugar in a bowl. Cover the cutlets with the sauce and allow to marinate for 30 minutes to 1 hour.
  • 6

    Step 6

    Grill, pan-fry or barbecue the lamb cutlets over a high heat for 4-5 minutes on each side.
  • 7

    Step 7

    Garnish with fresh coriander and serve with the spiced rice and a selection of vegetables such as griddled baby aubergine, okra, green beans and slices of red onion.


13 Total
  • 1 tsp Country Range Cumin Seeds, lightly crushed
  • 2 cardamom pods, lightly crushed
  • 2 tbsp groundnut oil
  • 275 ml Country Range Basmati Rice
  • ½ tsp Country Range Ground Turmeric
  • 1 stick Country Range Cinnamon Stick
  • 1 Country Range Bay Leaf
  • 1 lime (juice and rind)
  • 2 tsp Country Range Tandoori Spice
  • 70 g Country Range Natural Yogurt
  • 2 tsp brown sugar
  • 8 whole lamb cutlets
  • 4 tbsp fresh coriander leaves, roughly chopped

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