Harts of Stur Kitchen issue 09, spring 2019 | Page 27
Tom Kerridge
SPICED LAMB CUTLETS AND BOMBAY ALOO
L
amb cutlets are perfect for a week-night
supper as they cook in no time, and
they work really well with this gently spiced
marinade. The Bombay aloo is a flexible side
dish that is also good cold, as a twist on a
classic potato salad.
Serves 4
645 calories per serving
675 calories with minted yoghurt
12 lamb cutlets
2 tbsp garam masala
Juice of ½ lemon
1 tbsp vegetable oil
Sea salt and freshly ground black pepper
For the Bombay aloo
THE KIT LIST
In the Bombay mix
Stellar Glass 1 Litre
Measuring Jug
RRP: £13.00
Harts Price: £10.50
KitchenAid Mini Food
Processor Almond
Cream
Harts Price: £68.95
Cole & Mason Inverta
Flip Mills Gift set
RRP: £32.00
Harts Price: £15.95
Sabatier Professional
Citrus Press
RRP: £22.00
Harts Price: £11.00
Stellar Cast Non-
Stick Griddle Pan
RRP: £78.00
Harts Price: £63.75
27
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For the minted
500g new potatoes
yoghurt (optional)
1 tbsp vegetable oil
A handful of mint
1 onion, finely chopped
leaves
2 garlic cloves, finely chopped
150g Greek yoghurt
1½ tsp ground coriander
(0% fat)
1 tsp cumin seeds
½ tsp ground turmeric
1 tsp ground cumin
½ tsp chilli powder
400g tin chopped tomatoes
250ml water
A handful of coriander, finely chopped
Method
1. For the aloo, add the potatoes to a pan of boiling
salted water and cook for 12–15 minutes, until tender.
2. Meanwhile, season the lamb cutlets with salt and
pepper and place them in a bowl. Add the garam
masala, lemon juice and oil, turn the cutlets to coat in
the spicy mix and set aside to marinate.
3. Drain the potatoes, halve them and set aside. Heat
the oil in a saucepan over a medium-high heat. Add
the onion and sauté for 5–10 minutes, until softened.
Add the garlic and cook for 2 minutes. Lower the heat,
sprinkle in the spices and stir for 30 seconds, then
add the tomatoes and 150ml of the water. Bring to a
simmer, add some salt and pepper and simmer gently
for 10–15 minutes until slightly thickened.
4. Meanwhile, heat a griddle over a medium-high
heat. When hot, cook the lamb cutlets on the griddle
in 2 or 3 batches for 3–4 minutes on each side,
depending on their thickness. Remove to a warm
plate and leave to rest under foil for a few minutes.
5. Meanwhile, for the minted yoghurt, if serving, blitz
the mint and yoghurt in a small food processor until
smooth. Season to taste with salt.
6. Add the potatoes to the tomato sauce along with
the remaining 100ml water. Bring to a simmer and
simmer for 5 minutes. Stir through the coriander and
taste to check the seasoning. Serve the lamb cutlets
with the Bombay aloo, and minted yoghurt if serving.