Ingredients
- 2 tablespoons curry paste
- 1/4 cup cashew nuts ( unsalted, finely chopped)
- 1/3 cup Greek yogurt
- 12 Frenched (900 grams) lamb cutlets (Frenched,stipulated)
- 425 gram beetroot ( baby beetroot, canned drained and halved)
- 2 tablespoons peppermint leaves (thinly sliced)
- Mint leaves, extra to garnish
- FOR CHICKPEA SALAD
- 2 tablespoons caster sugar
- 2 tablespoons water, warm
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 red onion (large halved and thinly sliced)
- 1 carrot, large grated
- 400 grams garbanzo (chickpeas, canned drained and rinsed)
How to Make
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Step 1: Combine paste, 2 tablespoons cashews and yoghurt in a bowl and add the lamb and toss until evenly coated.
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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).
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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.
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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.
We hope you enjoy this recipe!
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