Curried Lamb Cutlets With Chickpea Salad
Recipe: #31689
March 21, 2019
Categories: Beans, Chickpeas/Garbanzo, Lamb/Mutton, Onions, Grilling (Outdoor), No Eggs, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 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 by Step Method
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
No special items needed.
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