Mithila.net Mithila.net, Easyrecipes, Way2Foodie, Way2Foodie.com, Non Veg Recipes, Veg Recipes, Veg Recipe, Veg Recipes, Andhra Recipes, South Spicy Recipes, Vantillu, Kitchen, Indian Recipes, Telugu Recipes,
Lamb cutlets with chickpea and zucchini curry
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Need to get dinner on the table pronto? Give this colourful dish a whirl!
Ingredients
- 2 large zucchinis
- 1 onion
- 1 clove garlic
- 60ml (1/4 cup) olive oil, plus extra, to cook
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 100g tomato paste
- 1½ tbs Patak’s Eggplant Pickle, (see note) plus extra, to serve
- 2 x 400g cans chickpeas
- 8 lamb cutlets
- Coriander leaves, Greek-style yoghurt and pappadums, to serve
Instructions
- Cut zucchinis into 1.5cm pieces. Peel onion and garlic, then finely chop. Toss zucchinis with oil, spices and 1 tsp salt in a bowl until combined.
- Heat a heavy-based frying pan over medium heat. Add zucchini mixture and cook, stirring occasionally, for 5 minutes or until it starts to soften. Add onion and garlic, and cook, stirring, for 5 minutes, then add tomato paste and eggplant pickle, and cook, stirring, for 2 minutes. Drain chickpeas, rinse, then drain again. Add to pan with 250ml (1 cup) water and simmer for 8 minutes or until chickpeas are warmed through.
- Meanwhile, heat a large, heavy-based frying pan over high heat. Rub lamb with a little oil and season with salt and pepper. Cook for 1 minute each side for medium or until cooked to your liking.
- Scatter coriander over curry and serve with lamb cutlets, extra eggplant pickle, yoghurt and pappadums.
Notes
For a variation, substitute 1 eggplant cut into 1.5cm pieces for the zucchinis. Instead of pappadums, serve curry with steamed rice or naan. Patak's Eggplant Pickle is available from supermarkets.
