Tandoori Lamb Cutlets

with cauliflower puree & piccalilli

Tandoori Lamb Cutlets

with cauliflower puree & piccalilli
Method
Serves 4
Piccalilli

Two Days Before: Heavily salt the cauliflower and shallots, and let them sit for 24 hours, then rinse off the salt.

The Next Day: Salt the cucumber, allow it to sit for 15 minutes and then rinse off the salt.

Combine the rinsed cauliflower and shallots with the cucumber.

In a saucepan, combine white vinegar, malt vinegar and chilli and bring to the boil over medium-high heat. Let the mixture boil for 1 minute then let it stand for 30 minutes.

Pass the vinegar mixture through a strainer to remove the chilli flakes.

In a bowl combine caster sugar, English mustard powder, turmeric and corn flour with one quarter of the vinegar mixture and stir to firm a paste.

Re-boil the remaining vinegar and whisk as you add the vinegar to the paste. Allow the mixture to cool.

Coat the salted cauliflower, shallots and cucumber in vinegar mixture and leave in the fridge to chill overnight.

Cauliflower Puree

The Day of: Place cauliflower in a heavy-based saucepan with milk, salt and pepper. Bring to a boil and then reduce to a simmer. Cook until the cauliflower becomes soft.

Use a stick blender, or transfer to a food processor, and blend into a smooth puree.

Lamb Cutlets

Trim the cutlets. Place cutlets in a large mixing bowl and add yoghurt, tandoori paste and lemon juice. Stir to generously coat the cutlets.

Heat a barbecue grill and cook cutlets to your liking.

To Serve

Smear a small amount of cauliflower puree on four plate and places cutlets on top. Garnish with piccalilli and micro coriander.


Chef’s tip: For full flavour and best results, make the piccalilli a minimum of 24 hours before you need it.

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