Ingredients

• 2 x 6-bone rack of lamb
• each cut into 3-bone pieces
• 1 tsp crushed ginger
• 1 tsp crushed garlic
• 1 tsp ground cumin
• 1½ tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp garam masala
• 2 tbsp sunflower or rapeseed oil
• ½ lime
• juice only
• pinch salt
• 4-5 large Maris Piper potatoes
• peeled and cut into cubes 0.5cm/¼in thick
• 1 tsp butter
• 1 tsp cumin seeds
• 2 garlic cloves
• finely chopped
• 1 heaped tbsp chopped fresh coriander leaves
• 110g/4oz plain flour
• 3-4 free-range eggs
• beaten
• 200g/7oz breadcrumbs
• vegetable oil
• for frying
• 500g/1lb 2oz tomatoes
• roughly chopped
• 25g/1oz butter
• 1 tbsp sunflower or rapeseed oil
• 2-3 large red chillies
• seeds removed
• cut into 2-3 pieces
• 3 garlic cloves
• chopped
• 7.5-10cm/3-4in piece cassia bark (or cinnamon stick)
• 250g/9oz red onion
• finely chopped
• 2 tbsp malt vinegar
• 2 tbsp raw cane sugar or jaggery
• 1 tbsp tamarind paste
• pinch salt
• 2 tbsp ready-made mango chutney relish with mint
• ½ lime
• juice only
• 1 tbsp vegetable oil
• pinch salt
• ½ cucumber
• diced
• 1 beef tomato
• seeds removed
• finely diced
• 1 medium green chilli
• finely chopped
• 1 small banana shallot
• finely sliced
• 1 lettuce
• leaves finely chopped
• 1 tbsp chopped fresh coriander leaves

Directions

• For the lamb
• remove the two outer bones from each 3-bone rack of lamb
• leaving only the centre bone on each piece of meat.
• Flatten the lamb cutlets between two sheets of cling film using a meat mallet or rolling pin.
• Scrape all the meaty bits off the top of the bones with the back of your knife.
• Mix the ginger
• garlic
• ground cumin
• coriander
• turmeric
• garam masala
• sunflower (or rapeseed) oil
• lime juice and salt together in a bowl
• then rub the mixture all over the cutlets.
• Cover the cutlets and chill in the refrigerator overnight
• or for at least a few hours
• to marinate.
• When the cutlets have marinated
• shake off any excess marinade.
• Heat a heavy-based non-stick frying pan over a medium to high heat. When the pan is hot
• add the marinated lamb chops and fry quickly until browned all over. (Be careful not to burn the spices in the marinade.)
• Remove the cutlets from the pan and place onto a plate lined with kitchen paper. Set aside for 30-40 minutes to cool.
• Meanwhile
• bring a pan of salted water to the boil
• then add the potatoes. Return to a simmer and cook for 5-8 minutes
• or until tender. Drain off the water and return the potatoes to the pan. Return to the heat briefly to drive off any excess moisture. As the potatoes cook
• crush them lightly with a wooden spoon. Mash the potatoes with a masher or ricer until smooth. Set aside.
• Heat a frying pan over a medium heat
• then add the butter
• cumin seeds and garlic and fry for 1-2 minutes
• or until the garlic has softened. Add the mixture to the mashed potatoes along with the coriander leaves and mix well. Set aside.
• For the tomato gravy
• blend the tomatoes to a pulp in a food processor.
• Heat a frying pan over a medium heat. Add the butter and oil. When the butter is foaming
• add the chillies
• garlic and cassia bark (or cinnamon stick) and fry for 1-2 minutes
• or until the garlic is golden-brown.
• Add the red onions and fry for a further 3-4 minutes
• or until softened.
• Add the tomato pulp and bring the mixture to the boil. Simmer for 3-4 minutes
• or until the mixture has thickened slightly
• then add the vinegar
• sugar and tamarind paste and reduce the heat until the mixture is simmering. Simmer until the mixture has thickened to a rich sauce.
• Remove the cassia bark (or cinnamon stick)
• then return the sauce to the food processor and blend to a purée. Season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• When the lamb cutlets have cooled
• cover each one all over in a 1.5cm/½in layer of the spiced mashed potato.
• Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate.
• Dredge each lamb and potato cutlet in the flour
• dusting off any excess. Then dip them in the beaten egg and finally roll them in the breadcrumbs.
• Heat 5cm/2in of the oil in a deep-sided
• heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous; do not leave unattended.) Fry the coated cutlets until browned on both sides and cooked through
• about 6-8 minutes in total. Remove from the pan and set aside to drain on kitchen paper. Keep warm.
• For the salad
• whisk the mango chutney
• lime juice
• oil and salt together until well combined
• then mix with the rest of the ingredients.
• To serve
• pile some salad onto each of four serving plates. Rest one lamb cutlet alongside each portion of salad
• then spoon over the tomato gravy.