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Kashmiri Spiced Lamb Cutlets with Mustard Seed Potatoes and Spicy Salad

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
4-12 hours
Cooking Time:
15 min
Primary Ingredient:
Best Suited for: Australia Day

This is an easy-as way to capture some yummy and authentic Indian flavours on your BBQ. The lamb, potatoes and salad just work very nicely together.

Goes Well With

Ingredients

  • 12-16
    Lamb Cutlet(s)
    Lamb
    not too trimmed
  • 1
    tsp
    Kashmiri Chilli Powder
    Lamb
    more to taste
  • 1
    tsp
    Sweet Paprika
    Lamb
  • 1
    tbsp
    Ground Coriander
    Lamb
  • 1
    tbsp
    Ground Cumin
    Lamb
  • 2
    tbsp
    Neutral Oil
    Lamb
  • 2
    large
    Waxy Potatos
    Mustard Seed Potatoes
    peeled and cut into 2cm dice
  • 2
    tbsp
    Neutral Oil
    Mustard Seed Potatoes
  • 1
    tbsp
    Black Mustard Seeds
  • 1
    small
    Onion(s)
    Mustard Seed Potatoes
    finely sliced
  • 1/2
    small
    Thumb Ginger
    Mustard Seed Potatoes
    grated
  • 1
    medium
    Green Chilli
    Mustard Seed Potatoes
    sliced
  • 20
    Curry Leaves
    Mustard Seed Potatoes
  • 1
    tsp
    Ground Tumeric
    Mustard Seed Potatoes
  • 1
    tsp
    Ground Coriander
    Mustard Seed Potatoes
  • 1/2
    tsp
    Cumin Seeds
    Mustard Seed Potatoes
  • 1
    tsp
    Salt
    Mustard Seed Potatoes
  • 2
    Roma Tomatoes
    Indian Salad
    sliced
  • 1
    small
    Lebanese Cucumber
    Indian Salad
    Sliced
  • 1
    small
    Red Onion
    Indian Salad
    sliced
  • 1/2
    small
    Green Chilli
    Indian Salad
    very finely sliced
  • 2
    tbsp
    Neutral Oil
    Indian Salad
  • 2
    tbsp
    Lemon Juice
    Indian Salad
  • 1/4
    tsp
    Kashmiri Chilli Powder
    Indian Salad
  • 1/3
    tsp
    Ground Cumin
    Indian Salad

Directions

  • 1 Mix the marinade ingredients and marinate the cutlets, covered in the fridge for 4-12 hours.
  • 2 To cook the potatoes, heat the oil in a wok or small, deep frying pan and add the mustard seeds and when the pop, add the dry spices, curry leaves, onion, ginger, salt and chilli, cooking until the onion softens.
  • 3 Add the potatoes and just enough water to cover. Bring to the boil then simmer, stirring occasionally until the water is absorbed and the potatoes are cooked.
  • 4 Heat the flat grill of your BBQ and cook the cutlets to medium- medium/rare.
  • 5 While the lamb is cooking, assemble the salad with layers of tomato then cucumber then onion and drizzle over oil and lemon then sprinkle over chilli and cumin along with a big pinch of salt.

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