OHN TORODE

POSH CURRY CUTLETS

1

Put all the spices in a dry pan over a high heat and toast for about two minutes until they colour and become fragrant. Grind them to a powder using a mortar and pestle or a spice grinder (a food processor doesn’t do the job).

2

Using a mortar and pestle or food-processor, purée the onion, garlic and ginger.

3

Place a large, heavy-based frying pan over a medium heat add the butter, oil and the purée and cook for two minutes. Add the ground spices and vinegar and mix to a paste. Bring to the boil, then reduce the heat and simmer for five minutes, until bubbling, fragrant and the paste starts to split. lamb deeply. Place the racks, fat-side down, in a cold frying pan. Turn the heat up to medium and leave for a good five minutes, until fat renders. 5

Meanwhile parcook the potatoes in a large pan of boiling water for just 10 minutes. Drain and transfer the potatoes to a roasting tin. Add the chickpeas and a tablespoon of the curry paste and mix well. Spread the mixture evenly over the roasting tin. 6

Rub the remaining curry paste all over the lamb and then put the racks of lamb fat-side up on top of the potatoes. Cook in the oven for 25 minutes (do not open the oven door). Yes, 25 minutes.

7

Remove from the oven and leave the lamb to rest for 10 minutes. Mix the potatoes and chickpeas with the yoghurt and coriander, then tuck in. And to posh it up even more, serve the cutlets with grilled tomatoes, some dressed watercress or a tasty green salad.