INGREDIENTS Lamb Cutlets

WITH BOMBAY ALOO (SERVES 4)

(675 calories per serving with minted yoghurt)

2tbsp garam masala

Juice of ½ lemon

1tbsp vegetable oil

Sea salt and freshly ground black pepper

For the Bombay aloo:

500g new potatoes

1tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 ½ tsp ground coriander

1tsp cumin seeds

½tsp ground turmeric

1tsp ground cumin

½tsp chilli powder

400g tin chopped tomatoes

250ml water

A handful of coriander, finely chopped

For the minted yoghurt (optional):

A handful of mint leaves

150g Greek yoghurt (0% fat)

METHOD

1. For the aloo, add the potatoes to a pan of boiling salted water and cook for 12-15 minutes, until tender.

2. Meanwhile, season the lamb cutlets with salt and pepper and place them in a bowl. Add the garam masala, lemon juice and oil, turn the cutlets to coat in the spicy mix. Set aside to marinate.

3. Drain the potatoes, halve them and set aside. Heat the oil in a saucepan over a medium-high heat. Add the onion and saute for five to 10 minutes, until softened. Add the garlic and cook for two minutes. Lower the heat, sprinkle in the spices and stir for 30 seconds, then add the tomatoes and 150ml of the water. Bring to a simmer, add some salt and pepper and simmer gently for 10-15 minutes until slightly thickened.

4. Meanwhile, heat a griddle over a medium-high heat. When hot, cook the lamb cutlets on the griddle in two or three batches for three to four minutes on each side, depending on thickness. Remove to a warm plate and leave to rest under foil.

5. Meanwhile, for the minted yoghurt, if serving, blitz the mint and yoghurt in a small food processor until smooth. Season to taste with salt.

6. Add the potatoes to the tomato sauce along with the remaining 100ml water. Bring to a simmer and simmer for five minutes.

7. Stir through the coriander and taste to check the seasoning. Serve the lamb cutlets with the Bombay aloo, and minted yoghurt if you are using.