Seared lamb cutlets with a tikka masala rub

This tasty, succulent dish is ideal for a dinner party and takes just minutes to cook. For the lowest fat results trim all excess fat. Alternately, use chicken breasts in place of the lamb

Heat rating: 1
Serves: 4
Preparation time: 10
Cooking time: 15

What you need:

• 2 tbsp Patak's Tikka Masala Curry Paste
• 3 tbsp finely chopped fresh coriander
• 8 large lean lamb cutlets, fat removed

For the salsa:

• 1 tsp cumin seeds
• 1 tsp Patak's Tikka Masala Curry Paste
• 1 small red onion, chopped
• 2 tomatoes, chopped
• juice of ½ lemon
• 1 tbsp chopped fresh coriander
• sea salt and black pepper
• 1 tsp water

What you do:

1. In a bowl, mix together the Patak's Tikka Masala Curry Paste and coriander. Pat well over the lamb cutlets, cover and leave them to marinate around 1 hour in the refrigerator, if you have time.
2. Meanwhile, to prepare the salsa, heat a small frying pan and dry fry the cumin seeds for 30 seconds, then add the Patak's Tikka Masala Curry Paste and cook for 1 minute.
3. Add half the onion and a teaspoon of water and cook for 3 minutes. Transfer to a bowl and fold in the remaining red onions, tomatoes and lemon juice. Season to taste and fold in the coriander. Spoon into dishes.
4. Pre-heat a griddle pan to a medium heat and cook the lamb cutlets for 8 -10 minutes, turning once, until cooked to your liking.
5. Serve with the fresh salsa and a serving of rice.

Handy tip:

This dish can also be cooked under the grill if preferred. Heat the grill to a medium setting and cook for 8 - 10 minutes, turning occasionally. Alternatively place over medium coals on a barbecue and cook to your liking.

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