Curried Lamb Cutlets With Chickpea Salad

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (446.3 g)
  • Calories 1177.4
  • Total Fat - 70 g
  • Saturated Fat - 25.4 g
  • Cholesterol - 165 mg
  • Sodium - 242.5 mg
  • Total Carbohydrate - 77.8 g
  • Dietary Fiber - 20.1 g
  • Sugars - 20.6 g
  • Protein - 60.3 g
  • Calcium - 195.4 mg
  • Iron - 11.4 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.8 mg

Step 1

Combine paste, 2 tablespoons cashews and yoghurt in a bowl and add the lamb and toss until evenly coated.

Step 2

Heat an oiled chargrill plate on a medium heat and add the lamb and cook for 4 to 5 minutes on each side for medium or until cooked to your liking (alternatively lamb can be cook on a barbecue/grill).

Step 3

To make salad, dissolve sugar in water in a bowl and stir in vinegar, oil and onion and then let stand for 5 minutes.

Step 4

Stir through carrot and chickpeas and divide salad among serving plates and top with beetroot, shredded mint and remaining cashews and serve with lamb, garnished with mint leaves.

Tips & Variations


No special items needed.

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