Spiced lamb cutlets with mixed lentil salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Spiced lamb cutlets with mixed lentil salad". Try it by all means

Recipe «Spiced lamb cutlets with mixed lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 105g green lentils, 500g jap or kent pumpkin, deseeded, peeled, cut into 2cm cubes, 60ml peanut oil, 2 tsp ground cumin, 2 tsp garam marsala , 2 tsp ground coriander, Salt & freshly ground black pepper, 115g red split lentils , 1 x 500g pkt frozen broad beans, 2 garlic cloves, crushed, 4 round chapatti wraps, 12 lamb cutlets, excess fat trimmed, 1 x 400g can chickpeas, rinsed, drained, 1 red capsicum, halved, deseeded, finely chopped, 1/2 cup firmly packed chopped fresh mint, 1/2 cup firmly packed chopped fresh coriander.

Ingredients:

  • 105g green lentils 
  • 500g jap or kent pumpkin, deseeded, peeled, cut into 2cm cubes 
  • 60ml peanut oil 
  • 2 tsp ground cumin 
  • 2 tsp garam marsala 
  • 2 tsp ground coriander 
  • Salt & freshly ground black pepper 
  • 115g red split lentils 
  • 1 x 500g pkt frozen broad beans 
  • 2 garlic cloves, crushed 
  • 4 round chapatti wraps 
  • 12 lamb cutlets, excess fat trimmed 
  • 1 x 400g can chickpeas, rinsed, drained 
  • 1 red capsicum, halved, deseeded, finely chopped 
  • 1/2 cup firmly packed chopped fresh mint 
  • 1/2 cup firmly packed chopped fresh coriander 
  • 1 small red onion, halved, finely chopped 
  • 60ml fresh lemon juice 
  • Natural yoghurt, to serve 

Instructions

  1. Preheat oven to 200°C. Cook green lentils in a saucepan of salted boiling water for 40 minutes or until tender. Refresh under cold water. Drain.
  2. Meanwhile, place pumpkin, 1 tablespoon of the oil, and half each of the cumin, garam marsala and coriander in an ovenproof baking dish. Season with salt and pepper and toss to coat. Cook in preheated oven, turning once, for 20 minutes. Set aside for 15 minutes to cool.
  3. While pumpkin is cooking, cook red lentils in a saucepan of salted boiling water for 12 minutes. Refresh under cold water. Drain. Cook broad beans according to packet directions. Refresh under cold water. Drain, remove skins and set aside.
  4. Preheat grill on medium-high. Combine remaining oil and garlic. Brush both sides of each chapatti with oil mixture and cook under preheated grill for 1 minute each side. Set aside.
  5. Place lamb, remaining cumin, garam marsala and coriander in a bowl. Season with salt and pepper and gently toss to coat. Heat a non-stick frying pan over high heat. Add half the lamb and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Repeat with remaining lamb.
  6. Break chapattis into small pieces and place in a bowl with green and red lentils, broad beans, pumpkin, chickpeas, capsicum, mint, coriander, onion and lemon juice. Gently toss to combine. Taste and season with salt and pepper.
  7. Spoon the mixed lentil salad among plates. Top with the spiced lamb and serve with yoghurt.