Home / PAKISTANI AND INDIAN RECIPES IN ENGLISH / Vegetable Recipes / TAMARIND LAMB CUTLETS WITH SPICY CHICKPEA CHAAT SALAD

TAMARIND LAMB CUTLETS WITH SPICY CHICKPEA CHAAT SALAD

INGREDIENTS

  • For the lamb:
  • 4 lamb cutlets
  • 2 tbsp tamarind paste
  • 1 tsp Chaat masala (found in most South Asian shops)
  • Substitute Chaat masala by adding 1/2 tsp each of dry roasted ground cumin, coriander, brown sugar, salt and lemon juice to the tamarind paste
  • 1/4 tsp garlic puree
  • Oil spray or a little oil to brush the pan
  • For the chickpeas:
  • 1 tin of chickpeas
  • 1 tsp each of dry roasted and ground cumin and coriander seeds
  • 1 dried red chilli
  • juice of half a lemon
  • 2 tsp Chaat masala (substitute by adding a little more coriander, dried red chilli and cumin seeds in the salad)
  • 1 tbsp each of chopped mint and coriander leaves
  • Handful each of Pomodoro baby tomatoes, spinach, chopped cooked beetroot
  • Salt to taste
  • Thinly sliced pieces of lemon with it’s zest, to toss in salad
  • 2-3 slices of Paneer cheese, chargrilled with the lamb

COOKING DIRECTIONS

Assemble salad by combine all the ingredients above, place on plate.

For the dry roasted red chilli, coriander and cumin seeds, heat a dry pan and roast until light brown, then bash in a mortar and pestle.

Marinate the lamb by combining the ingredients for the lamb above, leave for few minutes.

Brush or spray some oil on a grill pan and chargrill the paneer followed by the lamb, until cooked to desired time.

Serve on top of the chickpea Chaat salad topped with a sprinkling of any remaining Chaat masala.

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