4–6 organic lamb cutlets
For the marinade:
½ tsp turmeric
½ tsp ground coriander
½ tsp mild curry powder
2–3 good pinches chilli powder (optional)
1 tsp olive oil
Juice of ¼ large lemon
Sea salt and freshly ground black pepper
For the pilaf:
½ cauliflower (around 250g), roughly chopped
1 shallot, roughly chopped
2 tsp olive oil
1 tsp turmeric
1 tsp cumin seeds
3 green cardamoms, cracked slightly
1 clove garlic, sliced
100g fresh or frozen peas (thawed if frozen)
For the sauce:
50g plain live yoghurt
Sprig of mint, leaves chopped
Spiced Lamb Cutlets with Cauli Rice Pilaf
I love this dish for being both light in texture and heavy in nutrients. Besides protein, lamb is a good source of iron and zinc, while the pilaff is a clever low-carb accompaniment that uses blitzed cauliflower instead of rice to provide fibre and vitamin C. Spice it up with turmeric to add in a powerful anti-inflammatory.
Mix all the ingredients for the marinade together in a shallow dish. Lay the lamb cutlets on top so that one side gets coated in the spice mix, then turn over and do the other side. Set aside to marinate.
Put the cauliflower into a food processor with the shallot. Whizz until the cauliflower pieces have broken down into little grains that look like rice. The shallot should be finely chopped, too.
Heat the oil in a pan and stir in the spices and garlic. Cook for about 1 minute, just before the garlic starts to turn golden. Spoon the cauliflower mixture into the pan and stir everything together, making sure it’s coated in the spiced oil. Add the peas and 2–3 tablespoons cold water, and stir again. Reduce the heat to low and cook, covered, for 5–7 minutes until the ‘rice’ is tender.
Meanwhile, heat a frying pan until hot and fry the lamb cutlets for 2–3 minutes each side until golden. Set aside to rest.
Stir the yoghurt, mint and 2–3 teaspoons water together in a bowl. Season well.
Once the pilaf has finished cooking, divide between two plates, top with the lamb cutlets and drizzle over the yoghurt sauce.
To serve this with a salad, cut 1 tomato into wedges. Put in a bowl with red onion, sliced, and a 5cm piece cucumber, chopped. Add a good squeeze of lemon juice, season well and toss to mix.