Tandoori Lamb Cutlets with Roti
SERVES 4 PREPARATION 30 MINUTES (PLUS CHILLING) COOKING 15 MINUTES
12 frenched lamb cutlets 1 tablespoon tandoori paste 2 Lebanese cucumbers, sliced
into ribbons 400g radishes, thinly sliced 1 tablespoon white vinegar 1 tablespoon caster sugar 1 cup mint leaves 1 cup coriander leaves SPRING ONION ROTI 1 teaspoon cumin seeds 1 spring onion, thinly sliced 1 cup chickpea (besan) flour,
plus extra for dusting ¼ teaspoon xanthan gum 2 tablespoons buttermilk 2 tablespoons water 1 tablespoon vegetable oil 2 tablespoons ghee (clarified butter), melted
1. Combine lamb and paste in a large bowl. Cover and chill for 30 minutes.
2. SPRING ONION ROTI. Stir cumin in a small, dry frying pan over medium heat for 1 minute until fragrant. Combine cumin, onion, flour and xanthan gum in a large bowl and season. Add buttermilk, water and oil, stirring to form a firm dough. Divide into eight balls. Flour work surface with extra chickpea flour and roll out each ball into 2mm-thick 12cm rounds. Brush a heated, small frying pan with ghee. Cook roti on high for 1 minute each side or until lightly golden and cooked through. Transfer to a plate and cover with foil. Repeat with remaining roti and ghee. Keep warm.
3. Place cucumber, radish, vinegar and sugar in a medium bowl, tossing until sugar dissolves. Set aside for 5 minutes to allow vegetables to pickle. Drain. Add herbs and toss.
4. Cook lamb on a heated, oiled grill plate or barbecue for 2 minutes each side or until cooked as desired. Cover loosely with foil and rest for 5 minutes before serving with cucumber salad and roti.