Spiced lamb cutlets with smoked aubergine

Name: Spiced lamb cutlets with smoked aubergine
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 12 lamb cutlets French trimmed; to serve Greek yoghurt or mint; leaves to decorate coriander; 1 tbsp ground coriander; 1 tbsp cumin seeds; 1 tbsp garam masala; 3 cardamom pods; 1/2 small bunch mint; 1/4 small bunch parsley; 1/2 small bunch coriander; 2 jalapeños or green chillies roughly chopped; zest of 1/2 lemon; 2cm piece ginger; l to bind olive oi; 2 aubergines; a pinch cumin seeds; a pinch thyme leaves; 2 cloves garlic; 1 tbsp paste tahini

Published: September 29, 2015 at 8:39 AM

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Serves 6

Easy

Total time: 1 hr and 20 mins

+ overnight marinating

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We've coated these cutlets in a spicy marinade for a winter warming recipe. Serve with smoked aubergine for a great entertaining idea

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Alternatives

Complete the dish

Make these spiced lamb cutlets with smoked aubergine, then check out more aubergine recipes such as our classic moussaka.

Ingredients

Nutrition

12 lamb cutlets

French trimmed
to serve Greek yoghurt or mint
leaves to decorate coriander
1 tbsp ground coriander
1 tbsp cumin seeds
1 tbsp garam masala
3 cardamom pods
1/2 small bunch mint
1/4 small bunch parsley
1/2 small bunch coriander
2 jalapeños or green chillies

roughly chopped
zest of 1/2 lemon
2cm piece ginger
l to bind olive oi
2 aubergines
a pinch cumin seeds
a pinch thyme leaves
2 cloves garlic
1 tbsp paste tahini

Nutrition: per serving

kcal555
fat44.5g
carbs3.1g
fibre2.4g
protein36.8g
salt0.3g

Method

step 1

To make the marinade, toast the coriander, cumin, garam masala and cardamom in a pan. Put the rest of the ingredients in a blender, pour in the toasted spices and blend with a little olive oil until a paste forms. Use to coat the cutlets. Marinade for 24 hours.
step 2

Heat the oven to 190C/fan 170C/gas 5. Heat a griddle pan and gently char the aubergines all over until almost burnt. Put them on a baking tray and roast in the oven until completely soft, about 30 minutes. Cool, then scrape out the flesh and put it in a blender or food processor. Toast the cumin and add to the aubergine with the rest of the ingredients. Whizz until soft then season.
step 3

Heat a griddle to high. Griddle the cutlets for 3 minutes each side so still pink inside. Reheat the purée, and serve with the cutlets, yoghurt and coriander leaves.

Check out more of our best lamb recipes...

Also check out more aubergine recipes...

Fish-fragrant aubergines

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