Indian Spiced Lamb Cutlets with Roast Bombay Potatoes & Pickled Red Onions

Serves 2

Takes 1 hour 30 minutes

A real Indian-inspired dish, with heady cumin and turmeric spiced lamb chops – sweet and tender when quickly grilled. They work beautifully with fragrant, crispy Bombay potatoes, seasoned with zingy lime zest and nigella seeds. The quick pickled onion cuts through the richness of the meat and fragrance of the spices, providing not only a wonderful colour but a welcomed pop of sweetness on the tongue. 

1. Pre heat the oven to 200C fan.
2. Pour in 200ml vegetable oil into a baking dish and place in the oven to heat up.
3. Begin by rubbing the lamb cutlets in the ground cumin, coriander, salt and turmeric, drizzle over 1 tbsp olive oil and coat well, ensuring every cutlet is mixed with the oil and spices. Set aside for 30 minutes to marinate.
4. Set a large pot of well salted water on to boil, add in the potatoes and par boil for 10 minutes, drain into a colander and lightly toss to rough up. Let cool for 20 minutes.
5. In a bowl, combine all the ingredients for the pickled onions, scrunching the onions together to help the process along. Set aside to steep for 15 minutes.
6. Remove the baking dish of oil from the oven and carefully begin placing the cooled potatoes into the oil, add in the turmeric, salt and cumin seeds at this stage too. Carefully turn each potato to ensure each piece is covered in the oil and spices. Place in the oven for 45 minutes.
7. Check the potatoes after this time, they should have begun to turn lovely and crispy with a glowing golden colour, turn each potato once more and place back in the oven for another 15-20 minutes.
8. Set a griddle pan on a medium-high heat and when starting to smoke slightly, add in 3 lamb cutlets at a time, cook on one side for 4 minutes then turn and cook for a further 4 minutes. This is for lamb that is still lovely and blushing, if you want them cooked more, leave in the pan for an extra 3 minutes each side. Place on a board and allow to rest.
9. By this time, the potatoes should be done with a lovely crispy coating.
10. Drain the pickling liquid from the onions.
11. Tumble a handful of potatoes onto each plate, along with the lamb cutlets, drizzling over some of their cooking juices too.
12. Scatter some of the pickled red onions over the potatoes, along with the nigella seeds, lime zest and coriander. Serve with dollops of minted raita and enjoy!

• 6 lamb cutlets
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• Olive oil

For the Bombay Potatoes:

• 4 large potatoes, peeled and chopped into quarters
• 2 tsp turmeric
• 2 tsp salt
• 2 tsp cumin seeds
• Vegetable oil
• 1 tsp nigella seeds
• 1 lime, zested
• Handful of coriander, roughly chopped

For the Pickled Red Onions:

• 1 large red onion, peeled, halved and thinly sliced
• 2 tsp soft brown sugar
• 1 tsp salt
• 4 tbsp white wine vinegar