Tom Kerridge’s Fresh Start: Spiced lamb cutlets with Bombay aloo

Lamb cutlets are perfect for a week-night supper as they cook in no time, and they work really well with this gently spiced marinade. The Bombay aloo is a flexible side dish that is also good cold, as a twist on a classic potato salad.

Tom Kerridge's Fresh Start: Spiced Lamb Cutlets with Bombay Aloo

Tom Kerridge’s Fresh Start: Spiced lamb cutlets with Bombay aloo Lamb cutlets are perfect for a week-night supper as they cook in no time, and they work really well with this gently spiced marinade. The Bombay aloo is a flexible side dish that is also good cold, as a twist on a classic potato salad. Print This
Serves: 4
Nutrition facts: 675 per serving calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 lamb cutlets
  • 2 tbsp garam masala
  • Juice of ½ lemon
  • 1 tbsp vegetable oil
  • Sea salt and freshly ground black pepper
  • For the Bombay aloo
  • 500g new potatoes
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1½ tsp ground coriander
  • 1 tsp cumin seeds
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 400g tin chopped tomatoes
  • 250ml water
  • A handful of coriander, finely chopped
  • For the minted yoghurt
  • A handful of mint leaves
  • 150g Greek yoghurt (0% fat)

Instructions

For the aloo, add the potatoes to a pan of boiling salted water and cook for 12–15 minutes, until tender.

Meanwhile, season the lamb cutlets with salt and pepper and place them in a bowl. Add the garam masala, lemon juice and oil, turn the cutlets to coat in the spicy mix and set aside to marinate.

Drain the potatoes, halve them and set aside. Heat the oil in a saucepan over a medium-high heat. Add the onion and sauté for 5–10 minutes, until softened. Add the garlic and cook for 2 minutes. Lower the heat, sprinkle in the spices and stir for 30 seconds, then add the tomatoes and 150ml of the water. Bring to a simmer, add some salt and pepper and simmer gently for 10–15 minutes until slightly thickened.

Meanwhile, heat a griddle over a medium-high heat. When hot, cook the lamb cutlets on the griddle in 2 or 3 batches for 3–4 minutes on each side, depending on their thickness. Remove to a warm plate and leave to rest under foil for a few minutes.

Meanwhile, for the minted yoghurt, if serving, blitz the mint and yoghurt in a small food processor until smooth. Season to taste with salt.

Add the potatoes to the tomato sauce along with the remaining 100ml water. Bring to a simmer and simmer for 5 minutes. Stir through the coriander and taste to check the seasoning. Serve the lamb cutlets with the Bombay aloo, and minted yoghurt if serving.

Tom Kerridge’s Fresh Start by Tom Kerridge, Bloomsbury, £26.

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