Indian Lamb Cutlets with Spiced Rice

Method

• 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.