1 tbsp curry powder (we used Schwartz Mild Curry Powder)
4 lamb cutlets
1 tbsp olive oil
tomato chutney, to serve
Which curry powder?
Choose a curry powder that contains turmeric. This will add a deep golden colour to the
Make it Moroccan
Crusted Morocan cutlets: Swap the curry
powder for 1 tbsp Moroccan spice mix, then stir into 50g polenta and 50g plain flour. Season the lamb, then press into the coating mixture and cook as before. Serve with warmed pitta
bread, houmous and salad.
Heat oven to 200C/fan 180C/gas 6. Mix
the parmesan and curry powder together.
Season the lamb, then press the meat into
the cheese mix to coat. Heat the oil in an
ovenproof frying pan or heavy baking tray
and fry the cutlets for 2 mins on each side
Transfer to the oven for 5 mins for medium,
or longer for well done. Delicious served
with a dollop of tomato chutney and some
mash flavoured with chopped coriander.