Indian-Flavoured Lamb Cutlets and Naan Bread. Spice up the old family favourite lamb cutlets with and Indian inspired marinade. Top with pickled red onion and cucumber ribbons and mop up the plate with plenty of fresh soft naan bread.
½ cup Korma curry paste
2 tbsp lemon juice
12 lamb cutlets
1 large red onion, very thinly sliced
1/3 cup white wine vinegar
2/3 cup milk
2 tsp caster sugar
7g packet of dried yeast
3 cups plain flour
1 tsp salt
2 tbsp vegetable oil
2 tsp nigella seeds
½ cup plain yoghurt
1 egg, whisked
¼ cup coriander leaves, to serve
2 Lebanese cucumber, cut into ribbons
1 Combine curry paste, lemon juice and 2 tbsp warm water in a shallow ceramic dish. Add cutlets, turning to coat with marinade. Cover and refrigerate for 1 hour.
2 Put onion and white wine vinegar into a bowl. Season with salt and white pepper. Cover and refrigerate for 1 hour.
3 Put milk into a microwave safe bowl. Microwave on HIGH/100% for 20 seconds or until hot. Add sugar and yeast. Whisk and stand in a warm place for 10 minutes or until frothy. Sift the flour and salt in a bowl. Add yeast mixture, 2 tbsp oil, nigella seeds and yoghurt to flour mixture. Stir until combined. Turn onto a lightly floured surface and knead for 10 minutes or until smooth. Put dough into a lightly greased bowl. Cover and stand for 45 minutes in a warm place or until dough has doubled in size.
4 Punch dough down and knead for 2 minutes. Divide mixture into 12 even portions. Place on a tray and cover with a damp tea towel. Roll a portion of dough into a very thin rectangular shape. Place onto a tray. Top with a piece of baking paper. Roll remaining naan into thin rectangular shapes and place on tray with a piece of baking paper between each naan.
5 Heat a barbecue hot plate and grill on a medium heat. Brush each naan with vegetable oil. Put 3-4 Naan onto the grill and cook for 2 minutes on each side or until puffed, charred and cooked through. Cook remaining naan.
6 Remove cutlets from marinade and put onto hot grill. Cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a platter. Sprinkle coriander leaves onto cutlets. Top with red onions and cucumber ribbons. Serve cutlets with Naan bread and pickled red onion in a bowl.