Lamb cutlets in masala with almond and pumpkin curry

Name: Lamb cutlets in masala with almond and pumpkin curry
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 12 lamb cutlets; vegetable oil

Neil Perry

Updated June 5, 2018,first published August 31, 2015

Sumptuous: Lamb cutlets with a pumpkin-almond curry.William Meppem

Time:30 mins - 1 hourServes:4

Use freshly ground spices if possible to make the most of the rich, aromatic marinade in this dish. Pre-ground spices rarely match the flavour of whole seeds. Prepare the marinade a couple of hours before cooking the curry to allow the meat time to absorb the flavours. You could serve the curry alone for a vegetarian main.

Ingredients

12 lamb cutlets
vegetable oil

For the masala marinade

1 tsp fennel seeds
1 tsp coriander seeds
seeds of 8 cardamom pods
1 large handful coriander leaves
1 large handful mint leaves
1 tsp ground chilli
1 tsp ground turmeric
1½ tsp garam masala
2 tbsp lemon juice
2 heaped tbsp plain yoghurt

For the curry

1 tbsp vegetable oil
½ tsp brown mustard seeds
1 cardamom pod, crushed
½ tsp cumin seeds
4 fresh curry leaves
2 cloves garlic, finely sliced
1 small brown onion, cut into 1cm dice
350g butternut pumpkin, cut into 4cm chunks
⅔ cup coconut cream
½ tsp ground turmeric
¼ cup whole blanched almonds

Method

For the marinade, toast fennel, coriander and cardamom seeds in a dry frying pan over a medium heat until fragrant (about 4-5 minutes). Using a mortar and pestle, grind spices with a pinch of salt into a fine powder. Remove and reserve.
Pound the coriander and mint leaves with a pinch of salt in a mortar with a pestle until broken down. Add chilli, turmeric, garam masala, the freshly ground spices, lemon juice and yoghurt.
Coat the lamb cutlets in the masala mixture and marinate for about 2 hours.
For the pumpkin-almond curry, warm oil in a large saucepan or wok on a low heat and sauté mustard seeds and cardamom pod for a minute. Add cumin seeds, curry leaves, garlic and onion and sauté for 2 minutes.
Add pumpkin, 1 cup water, a pinch of salt, coconut cream, turmeric and almonds. Bring to a simmer and cook for about 15-20 minutes, until pumpkin is tender and sauce has slightly thickened (it should have the consistency of a soup).
In a frying pan, warm 1 tbsp oil over a medium heat. Cook cutlets in batches for about 3 minutes each side. Rest somewhere warm for 5 minutes, then serve with the curry.

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