Mint chutney
Complement and cool a curry with some homemade mint chutney
Sizzled masala lamb with chopped salad
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 1
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- 1 tsp rapeseed oil
- 1 tbsp curry paste
- 2 lambloin chops
- seeds from ½ pomegranate
- ¼ cucumberpeeled, deseeded and finely diced
- 6 radishesdiced
- 6 cherry tomatoesquartered
- ½ small red onionvery finely sliced
- small handful mintroughly chopped, plus a few leaves to garnish
- small handful corianderroughly chopped, plus a few leaves to garnish
- ¼ tsp ground cumin
- juice ½ lemon
Nutrition: per serving
- kcal568
- fat36g
- saturates14g
- carbs20g
- sugars17g
- fibre6g
- protein39g
- salt0.9glow
Method
step 1
Heat grill. Rub the oil and curry paste all over the chops and season. Put the chops on a baking tray and grill for about 4-5 mins each side for medium, depending on the thickness of the chop, or to your liking. Allow to rest for a couple of mins.
step 2
Meanwhile, put the remaining ingredients (except the garnish) in a bowl, give everything a stir, then season. Spoon the salad onto a plate and lay the chops on top. Scatter with the remaining herb leaves.