Curried Lamb Cutlets With Chickpea Salad
Created by ImPat on March 21, 2019
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #31689
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.
Nutritional Facts
- 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