Punjab x Australia

Tandoori lamb cutlets with mint pea smash

Name: Tandoori lamb cutlets with mint pea smash
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 12 cutlets about 1 kg with bone lamb (lamb or tender mutton); 1/2 cup hung curd (greek yogurt); 2 1/2 tsp kashmiri chilli powder; 1 tsp garam masala; 1 tbsp ginger garlic paste; 1 1/2 tbsp divided lemon juice; 1 tbsp mustard oil; 2 tsp crushed kasuri methi (dried fenugreek leaves); 1 1/2 tsp divided salt; 2 1/2 cups green peas; 1 1/2 tbsp butter; a big handful mint leaves; 1 chopped green chilli; 1/2 cup crumbled feta cheese; 1/3 cup seeds pomegranate seeds

Lamb chops on the barbie, a tandoor sense of humour.

45 minTime

45 gProtein each

mediumSpice

Barbecue meets the tandoor2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

744kcalsame

45 gproteinsame

7 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Lamb (lamb or tender mutton)12 cutlets, about 1 kg with bone

Hung curd (greek yogurt)½ cup

Kashmiri chilli powder2½ tsp

Garam masala1 tsp

Ginger garlic paste1 tbsp

Lemon juice1½ tbsp, divided

Mustard oil1 tbsp

Kasuri methi (dried fenugreek leaves)2 tsp, crushed

Salt1½ tsp, divided

Green peas2½ cups

Butter1½ tbsp

Mint leavesa big handful

Green chilli1, chopped

Feta cheese½ cup, crumbled

Pomegranate seeds⅓ cup seeds

Method

5 steps

1Mix the hung curd, chilli, garam masala, ginger garlic paste, 1 tbsp lemon juice, mustard oil, kasuri methi and 1 tsp salt. Coat the cutlets and marinate 30 minutes.
2Boil the peas at a rolling boil for 4 minutes and drain.
3Crush the peas with the butter, mint, green chilli, remaining lemon juice and salt.
4Heat a griddle pan or barbecue on high heat. Cook the cutlets 3 to 4 minutes a side until charred and cooked through with no pink.
5Rest the cutlets 3 minutes.

Serve it like this

Swoosh a wide stripe of pea smash across the plate, lean three cutlets against it bones up and scatter feta, pomegranate and mint over the top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab x Australia

Tandoori lamb cutlets with mint pea smash

Lamb chops on the barbie, a tandoor sense of humour.

45 minTime

45 gProtein each

mediumSpice

Barbecue meets the tandoor2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

744kcalsame

45 gproteinsame

7 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Lamb (lamb or tender mutton)12 cutlets, about 1 kg with bone

Hung curd (greek yogurt)½ cup

Kashmiri chilli powder2½ tsp

Garam masala1 tsp

Ginger garlic paste1 tbsp

Lemon juice1½ tbsp, divided

Mustard oil1 tbsp

Kasuri methi (dried fenugreek leaves)2 tsp, crushed

Salt1½ tsp, divided

Green peas2½ cups

Butter1½ tbsp

Mint leavesa big handful

Green chilli1, chopped

Feta cheese½ cup, crumbled

Pomegranate seeds⅓ cup seeds

Method

5 steps

1Mix the hung curd, chilli, garam masala, ginger garlic paste, 1 tbsp lemon juice, mustard oil, kasuri methi and 1 tsp salt. Coat the cutlets and marinate 30 minutes.
2Boil the peas at a rolling boil for 4 minutes and drain.
3Crush the peas with the butter, mint, green chilli, remaining lemon juice and salt.
4Heat a griddle pan or barbecue on high heat. Cook the cutlets 3 to 4 minutes a side until charred and cooked through with no pink.
5Rest the cutlets 3 minutes.

Serve it like this

Swoosh a wide stripe of pea smash across the plate, lean three cutlets against it bones up and scatter feta, pomegranate and mint over the top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tandoori lamb cutlets with mint pea smash

Make it your way

Ingredients

Method

Tandoori lamb cutlets with mint pea smash

Make it your way

Ingredients

Method

Make it a meal