Lamb cutlets with putu pap salad (pictured on the cover)
SERVES 4 PREPARATION: 20 MIN COOKING: 10 MIN
500ml (2c) putu pap, cooked
and cooled handful parsley, chopped handful mint, chopped
1 red pepper, finely diced 1 cucumber, finely diced
1 red onion, finely diced
30ml (2T) olive oil salt and black pepper
2,5ml (½t) cloves
5ml (1t) fennel seeds 5ml (1t) coriander seeds 5ml (1t) cumin seeds 5ml (1t) paprika pinch turmeric
2,5ml (½t) chilli flakes 100g mixed nuts
45ml (3T) honey salt and black pepper 45ml (3T) olive oil
8 lamb cutlets
1 SALAD In a bowl, mix the putu pap, herbs and vegetables together and dress with the oil. Season with salt and pepper and set aside.
2 DUKKAH Heat a frying pan and dry fry (without butter or oil) the cloves, fennel, coriander and cumin until fragrant. Roughly grind in a pestle and mortar or blender.
3 In a bowl, combine the spices with the rest of the dukkah ingredients and mix well.
4 MEAT Rub the lamb with dukkah and grill in a hot pan for 5 minutes on each side. Serve with the salad.
Dukkah, a North African mix of spices and nuts, gives lamb an exotic flavour.