IN SEASON
SPICED LAMB CUTLETS WITH BOMBAY ALOO
These low-calorie lamb cutlets are perfect for a weeknight supper as they cook in no time.
SERVES 4
12 lamb cutlets 2 tbsp garam masala Juice of half a 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 1.5 tsp ground coriander 1 tsp cumin seeds 0.5 tsp ground turmeric 1 tsp ground cumin 0.5 tsp chilli powder 400g chopped tomatoes 250ml water A handful of coriander, finely chopped
FOR THE MINTED YOGHURT A handful of mint leaves 150g Greek yoghurt
1 For the aloo, add the potatoes to a pan of boiling salted water and cook for 12–15 mins, until tender.
2 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.
3 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 mins, until softened. Add the garlic and cook for 2 mins. 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 mins until slightly thickened.
4 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 mins on each side, depending on their thickness. Remove to a warm plate and leave to rest under foil for a few mins.
5 For the minted yoghurt, if serving, blitz the mint and yoghurt in a small food
processor until smooth. Season to taste with salt.
6 Add the potatoes to the tomato sauce along with the remaining 100ml water. Bring to a simmer and simmer for 5 mins. 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, published by Bloomsbury Absolute
18 | THE WEST COUNTRY FOODLOVER
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