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Curried Lamb Cutlets With Chickpea Salad
4
Servings
Servings
20m PT20M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #31689
March 21, 2019
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
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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