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Indian Lamb Cutlets

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  • 50g parmesan , finely grated
  • 1 tbsp curry powder (we used Schwartz Mild Curry Powder)
  • 4 lamb cutlets
  • 1 tbsp olive oil
  • tomato chutney, to serve


  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Mix the parmesan and curry powder together. Season the lamb, then press the meat into the cheese mix to coat. Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.

  • STEP 2

    Transfer to the oven for 5 mins for medium, or longer for well done. Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.


Choose a curry powder that contains turmeric. This will add a deep golden colour to the
parmesan crust.


Crusted Morocan cutlets: Swap the curry
powder for 1 tbsp Moroccan spice mix, then stir into 50g polenta and 50g plain flour. Season the lamb, then press into the coating mixture and cook as before. Serve with warmed pitta
bread, houmous and salad.

Recipe from Good Food magazine, April 2006

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