Kashmiri LAMB Cutlets WITH Pineapple Salad & LIME Raita
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Spiced lamb cutlets grilled and served with a fresh pineapple salad, minty lime raita, and warm flatbreads. A vibrant and quick Indian-inspired meal ready in 30 minutes.
Ingredients
- 4 dried Kashmiri chillies
- 8 cloves
- 10 black peppercorns
- cinnamon stick
- 4.93 ml sea salt
- 4.93 ml sugar
- fresh root ginger peeled
- 4 garlic cloves peeled
- 29.6 ml white wine vinegar
- 29.6 ml olive oil
- 8 lamb cutlets
- 25 g creamed coconut
- 4 flatbreads
- 1 red chilli deseeded and finely chopped
- 0.5 pineapple
- 150 g cherry tomatoes halved
- 1 carrot peeled and grated
- 100 g bean sprouts
- 30 g pitted black olives
- 1 mint leaves
- 1 lime
- 29.6 ml olive oil
- sea salt
- 250 g yogurt
- 0.5 lime
- 1 mint leaves
- 14.8 ml olive oil
- 1 pinch chilli powder
Nutrition (per serving, estimated)
Estimated based off 17 of 28 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 362 mg
- Iron: 4.31 mg
- Magnesium: 73.1 mg
- Phosphorus: 403 mg
- Potassium: 999 mg
- Zinc: 4.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 dried Kashmiri chillies
- 8 cloves
- 10 black peppercorns
- cinnamon stick
- 4.93 ml sea salt
- 4.93 ml sugar
- 29.6 ml white wine vinegar
- 29.6 ml olive oil
- 8 lamb cutlets
- 25 g creamed coconut
- 4 flatbreads
- 0.5 pineapple
- 100 g bean sprouts
- 30 g pitted black olives
- 1 mint leaves
- 1 lime
- 29.6 ml olive oil
- sea salt
- 250 g yogurt
- 0.5 lime
- 1 mint leaves
- 14.8 ml olive oil
- 1 pinch chilli powder
Prepare
- Peel fresh root ginger
- Peel 4 garlic cloves
- 1 red chilli, deseeded and finely chopped
- Halve 150 g cherry tomatoes
- 1 carrot, peeled and grated
Let's Cook
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Step 1.
Preheat the grill (broiler) to high and the oven to 180°C/350°F/Gas 4. Put the dried Kashmiri chillies, cloves, black peppercorns, cinnamon stick, sea salt, and sugar in a spice grinder and grind to a powder. Add the peeled ginger and garlic cloves with the white wine vinegar and olive oil, then blend into a smooth paste.
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Step 2.
Put the lamb cutlets in a mixing bowl and tip in the spice paste. Mix everything together really well so that all the lamb is completely coated. Place the lamb on a grill rack and grill (broil) for 6–8 minutes on each side until golden on the outside and pink and juicy in the centre.
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Step 3.
While the lamb cooks, pop the flatbreads into the hot oven and turn it off, so that they warm through and don’t burn. Next, make the salad: put the deseeded and finely chopped red chilli in a large mixing bowl. Cut the top and bottom off the pineapple, then stand it upright on your chopping board. Slice off the skin, cutting downwards from top to bottom. Cut out any remaining pieces of skin. Cut the pineapple half in half lengthways, then slice off the woody core so that you are left with the soft flesh.
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Step 4.
Chop the pineapple flesh into small chunks and add them to the bowl with the halved cherry tomatoes, grated carrot, bean sprouts, and pitted black olives. Add the mint leaves, then pour over the lime juice and olive oil, and season with sea salt. Mix everything together really well.
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Step 5.
To make the raita, tip the yogurt into a serving bowl, squeeze in the juice from the lime, and season with a pinch of salt. Finely chop the mint and add it to the bowl. Mix well, drizzle with the olive oil, and top with a pinch of chilli powder. Serve the cooked lamb with the creamed coconut grated over the top and the vibrant salad, raita, and warm flatbreads at the table.