MARINATED LAMB CUTLETS WITH PUMPKIN PUREE

SERVES 4

The cutlets can be barbecued or grilled under an oven grill. They should be well done and crispy. I love them with couscous as well. The pumpkin purée is amazing with roast chicken and it is also wonderful with barbecued fish, so keep it in mind for other dishes – a truly adaptable accompaniment. I like to serve these cutlets with a simple salad such as shaved cabbage dressed with extra virgin olive oil and balsamic vinegar.

1 teaspoon whole fennel seeds

1 teaspoon whole coriander seeds

½ teaspoon cardamom seeds

½ teaspoon sea salt, plus ½ teaspoon extra

1 handful coriander (cilantro) leaves, chopped

1 handful mint leaves, chopped

½ teaspoon ground chilli powder

1 teaspoon ground turmeric

2 teaspoons garam masala

1 tablespoon fresh lemon juice

3 tablespoons plain yoghurt

12 trimmed lamb cutlets

oil, for greasing

PUMPKIN PUREE

400 g (14 oz) peeled pumpkin (winter squash), cut into 4 cm (1½ inch) dice

50 g (1¾ oz) unsalted butter, softened

3 teaspoons extra virgin olive oil

sea salt and freshly ground black pepper

In a non-stick frying pan, roast the fennel, coriander and cardamom seeds over medium heat until fragrant. Use a spice grinder, or a mortar with a pestle, to grind the roasted seeds and salt to a fine powder.

In a separate bowl, mix the coriander and mint leaves with the extra salt, the roasted seeds, chilli, turmeric, garam masala, lemon juice and yoghurt until well combined. Marinate the cutlets in the spiced yoghurt mixture in the fridge for about 2 hours.

To make the pumpkin, steam the pumpkin for 20–30 minutes or until very tender. Purée in a blender with the butter and oil until smooth. Season with salt and pepper to taste.

Heat a large well-oiled frying pan over medium–high heat. Cook the cutlets on each side for 2–3 minutes or until done to your liking.

Allow the cutlets to rest for a few minutes then serve immediately on a platter, with the pumpkin purée on the side.