Ginger and Saffron Lamb Cutlets Recipe

Ginger and Saffron Lamb Cutlets Recipe

2 cm piece ginger, peeled, roughly chopped

3 garlic cloves, peeled, bruised

¼ cup lime juice

1 teaspoon chili powder

½ teaspoon ground turmeric

12 French-trimmed lamb cutlets

¼ teaspoon saffron threads

3 tablespoons natural yoghurt

1 tablespoon olive oil

Coriander leaves, wilted baby spinach, thinly sliced red chili and red onion, to serve

Garam Masala:

2 teaspoon ground mace (obtainable from Indian food and spice shops)

2 teaspoon ground cardamom

2 teaspoon ground fennel seeds

Method:

Combine the garam masala spices in a bowl.  Use a mortar and pestle or food processor to grind ginger, garlic and a pinch of salt to a paste.  In a large bowl, combine the paste with the garam masala, lime juice, chili powder, turmeric and ½ teaspoon salt.  Add lamb and coat well, then cover and marinate in the fridge for 2 hours.  Place saffron threads in a small bowl with 1½ tablespoons of boiling water.  Cool, then add yoghurt, season and stir until smooth.  Add to lamb and coat well.  Preheat the oven to 180 degrees Celsius.  Line a baking tray with baking paper.  Heat oil in a large frypan over medium high heat.  Cook the lamb, in batches, for 1 minute on each side to seal, then transfer to the prepared tray.  Bake for 10 minutes for medium or until cooked to your liking.  Rest for 4 minutes, then serve with coriander, spinach, chili and onion