Lamb Cutlets With Red Lentils, Ginger, Coriander and Mint

“A dish that is a complete meal. Indian spiced lamb with flavourful lentils as an accompaniment. Cooking time includes marinating overnight. The curry sauce refers to Patak's Rogan Josh sauce which is available worldwide. Or any other store bought curry sauce will do.”

Ingredients Nutrition


  1. To Cooks the lentils:.
  2. Heat oil in saucepan.
  3. Fry onion, garlic and all the spices until onion is soft.
  4. Add lentils and water and bring to boil.
  5. Reduce heat and simmer for 30-40 minutes. Stir occasionally until lentils start to "mush".
  6. Add more water if necessary.
  7. Remove from heat and stir through mint and coriander leaves.
  8. To Cook Lamb:.
  9. Place cutlets in dish. Mix curry, mint, yoghurt, brown sugar and pout over lamb.
  10. Marinate lamb for 2 hours or overnight.
  11. Preheat oven to 220 degrees celcius and bake cutlets for 15-20 minutes (medium to welldone).
  12. To Serve:.
  13. Spoon lentils into centre of plate and top with lamb cutlets with a dollop of extra yoghurt, spinach leaves and mint on top.

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