Lamb Cutlets With Red Lentils Ginger Coriander And Mint Food

GRILLED LAMB CHOPS WITH MINT

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

LAMB AND LENTIL CURRY

Steps:

• Heat oil in large skillet over medium to high heat.
• Sear floured meat in hot oil; remove.
• Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
• Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
• Add remaining spices and mix well.
• Add a little more oil and heat; return chops to pan.
• Add tomatoes, potatoes and lentils.
• Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
• Add lemon juice, garam masala and chopped coriander to finish.

MINCED LAMB & LENTIL PATTIES (SHAMI KEBAB)

Steps:

• Put the split Bengal gram in a small heatproof bowl, cover with boiling water from the kettle and leave to soak for 3 hrs or ideally overnight, if you have the time.
• Melt the ghee in a flameproof casserole over a medium heat and fry the onions for 7-10 mins until starting to turn golden. Add the lamb mince. Peel the whole garlic cloves and tip these into the dish along with the ginger and cook, stirring often, for 10 mins more until any liquid from the lamb evaporates. Drain the soaked Bengal gram and add this to the dish with the chilli powder, garam masala and black cumin seeds or ground cumin.
• Pour over 300ml hot water to just barely cover the mince, cover with a lid, reduce the heat and simmer for 20-25 mins until the mince is tender. Remove the lid and continue to cook, stirring frequently, until all the water has evaporated and the Bengal gram is tender. By now, the mince will be dry and crumbly in texture. Spread the mixture out on a baking tray and leave to cool completely before transferring to a large food processor.
• Add the beaten egg, lime juice, coriander and green chillies to the processor and blend until smooth. Using damp hands, roll the lamb mixture into about 20 walnut-sized balls. Flatten each ball in your palm into a 4cm patty (with a thickness of 1cm) using your fingers. Transfer to a baking tray lined with baking parchment and chill for 30 mins.
• For the mint raita, mix the yogurt with the garlic, mint, cumin and sugar and add enough lime juice to sharpen the flavour. Taste for seasoning, then set aside.
• Heat 2 tbsp oil in a heavy-based frying pan over a medium heat and fry the kebabs in batches for 3-4 mins on each side until browned. Pour off the excess oil between batches and wipe the pan clean with kitchen towel before adding fresh oil. Drain the kebabs on kitchen paper and serve warm with the mint raita.

LAMB CUTLETS WITH LENTIL & FETA SALAD

Steps:

• Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
• Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.

LENTIL-AND-MINT SALAD

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

LAMB MINT & CORIANDER CURRY

Steps:

• cube lamb and cut off any fat.
• Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat.
• Bring to simmer reduce to low heat and cover for 2 hours.
• Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor.
• Process to fine consistency.
• Add to curry 5 mins before serving.
• Salt and pepper to taste.
• Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

LAMB CUTLETS WITH RED LENTILS, GINGER, CORIANDER AND MINT

Steps:

• To Cooks the lentils:.
• Heat oil in saucepan.
• Fry onion, garlic and all the spices until onion is soft.
• Add lentils and water and bring to boil.
• Reduce heat and simmer for 30-40 minutes. Stir occasionally until lentils start to "mush".
• Add more water if necessary.
• Remove from heat and stir through mint and coriander leaves.
• To Cook Lamb:.
• Place cutlets in dish. Mix curry, mint, yoghurt, brown sugar and pout over lamb.
• Marinate lamb for 2 hours or overnight.
• Preheat oven to 220 degrees celcius and bake cutlets for 15-20 minutes (medium to welldone).
• To Serve:.
• Spoon lentils into centre of plate and top with lamb cutlets with a dollop of extra yoghurt, spinach leaves and mint on top.