Indian Lamb Cutlets with Spiced Rice

Prep Time


Cook Time

15 min




1 1 tsp Country Range Cumin Seeds, lightly crushed

2 2 cardamom pods, lightly crushed

2 2 tbsp groundnut oil

275275 ml Country Range Basmati Rice

½ ½ tsp Country Range Ground Turmeric

1 1 stick Country Range Cinnamon Stick

1 1 Country Range Bay Leaf

1 1 lime (juice and rind)

2 2 tsp Country Range Tandoori Spice

7070 g Country Range Natural Yogurt

2 2 tsp brown sugar

8 8 whole lamb cutlets

4 4 tbsp fresh coriander leaves, roughly chopped

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  • 1For the spiced rice, warm a heavy based pan over a medium heat. Add the crushed cumin seeds and cardamom pods, increase the heat and toss the seeds around for about 1 minute to dry roast them and draw out the flavour.
  • 2Turn the heat back to medium and add the oil. Stir in the ricer and gently turn the grains in the pan until they are coated in the oil.
  • 3Pour 1 pint of boiling water into the pan. Add the turmeric, cinnamon stick and bay leaf and stir once. Cover the pan with a lad and turn the heat down to the lowest setting.
  • 4Leave to cook for about 15 minutes, after this tgime check that the rice has absorbed all the water and that the grains are tender.
  • 5For the lamb, mix the lime juice and rind, tandoori spice, yoghurt and sugar in a bowl. Cover the cutlets with the sauce and allow to marinate for 30 minutes to 1 hour.
  • 6Grill, pan-fry or barbecue the lamb cutlets over a high heat for 4-5 minutes on each side.
  • 7Garnish with fresh coriander and serve with the spiced rice and a selection of vegetables such as griddled baby aubergine, okra, green beans and slices of red onion.