Indian Lamb Cutlets With Lentil Kale And Cauliflower Salad Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger, garlic, turmeric, cumin, coriander, and chili powder to make the marinade.
• STEP 2.Add the lamb cutlets to the marinade and coat them well. Let them marinate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Grill the lamb cutlets for about 3-4 minutes per side, or until they reach your desired level of doneness.
• STEP 4.While the lamb is grilling, prepare the lentil kale and cauliflower salad. Cook the lentils according to package instructions and let them cool.
• STEP 5.In a large bowl, combine the cooked lentils, chopped kale, roasted cauliflower florets, cherry tomatoes, and red onion.
• STEP 6.In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to combine.
• STEP 7.Serve the grilled lamb cutlets with the lentil kale and cauliflower salad. Enjoy!

Cooking Tips

• For extra flavor, you can add a pinch of garam masala to the marinade.
• If you don't have a grill, you can also cook the lamb cutlets in a hot skillet or under the broiler.
• Make sure to let the lamb cutlets rest for a few minutes before serving to allow the juices to redistribute and the meat to become tender.
• Feel free to customize the salad by adding your favorite vegetables or herbs.
• Leftover lamb cutlets can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover lamb cutlets in an airtight container in the refrigerator for up to 3 days.
• To reheat the lamb cutlets, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the lamb cutlets with the lentil kale and cauliflower salad as a main course or as part of a buffet spread.
• Garnish the dish with fresh cilantro or mint leaves for added freshness and flavor.