Serves 4
12 lamb cutlets
2 tbsp tandoori paste
1 tsp cumin seeds
2 tbsp Greek yoghurt
Saffron Pilaf
1½ cups chicken stock
1 tsp saffron threads
2 tbsp ghee
1 brown onion, finely chopped
6 curry leaves
1 tsp brown mustard seeds
1 cup basmati rice
¼ cup pistachios, toasted, chopped
Coconut Sambal
1 cup fresh coconut, shaved
1 green chilli, finely chopped
1 tbsp lime juice
½ cup coriander, chopped
Combine lamb, tandoori paste, cumin and yoghurt in a bowl. Refrigerate for 30 minutes.
To make saffron pilaf, heat stock and saffron together over low heat. Meanwhile, heat ghee in a large pan over medium heat. Add onion to ghee; cook, stirring, for 10 minutes. Add curry leaves and mustard seeds; cook for 1 minute. Add rice; combine. Add stock to rice mixture. Bring to the boil.
Reduce heat to low. Cook, covered, for 12 minutes or until rice is tender and liquid is absorbed. Set aside, covered, for 5 minutes. Sprinkle pilaf with pistachios.
Heat a chargrill on high. Cook lamb for 2 minutes each side for medium. Transfer to a plate, cover with foil and rest for 5 minutes.
To make sambal, combine all of the ingredients in a bowl. Season.
Place pilaf in bowls. Top with lamb, serve with sambal.
