Crumbed Lamb Cutlets w Spiced Mint Yoghurt
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Crumbed Lamb Cutlets w Spiced Mint Yoghurt
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins
Ingredients
9 Coles lamb cutlets, pounded flat with a meat mallet
1/2 cup Coles plain flour
1 tsp gara masala
4 eggs
1 sprig of curry leaves, picked and chopped
Coles sea salt
Squeaky Gate extra virgin olive oil
Spiced Mint Yoghurt
1 cup Jalna Greek yoghurt
½ bunch mint leaves, finely chopped
1 green chilli, chopped
Juice of 2 limes
Coles sea salt
Method
Pound the Coles lamb cutlets with a meat mallet and set aside.
Prepare three separate bowls: In the first bowl, mix the flour and garam masala with a pinch of salt. In the second bowl, whisk the eggs until combined. In the third bowl, mix the panko crumbs, chopped curry leaves, and a pinch of salt.
Dust the cutlets in the flour mixture, then coat them in the egg, and finally crumb them in the panko mixture.
In a frying pan, add about 1 cm of oil over medium-high heat. Cook the cutlets until golden brown on both sides and still pink in the centre. Once cooked, rest them on a plate and season with sea salt.
In a bowl, combine the ingredients for the spiced mint yoghurt and whisk until smooth. Taste and adjust the seasoning to your liking.
Serve the cutlets with the spiced mint yoghurt on the side for dipping.
