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Lamb cutlets with chickpea and zucchini curry

Lamb cutlets with chickpea and zucchini curry
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!
  • 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‚Äôs 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
  1. 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.
  2. 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.
  3. 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.
  4. Scatter coriander over curry and serve with lamb cutlets, extra eggplant pickle, yoghurt and pappadums.
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.
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