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Lamb Cutlets with Onion Jam and Curried Cauliflower

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Ingredients

1 tsp Low-sodium tamari
140g Red Onion (Thiny Sliced)
100ml Kombu Water
1 tsp Finely chopped thyme leaves
Himalayam salt and freshly ground black pepper
340g Cauliflower florets, chopped into small pieces
200g Lamb cutlets, trimmed of any visible fat
2 tablespoons Oil-free pesto
3 Roasted garlic cloves, mashed
2 tsp Curry powder
1 tsp Garam Masala
1 tsp Turmeric
1 small handful Mint Leaves

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Lamb Cutlets with Onion Jam and Curried Cauliflower

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat the oven grill (broiler) to high and place a wire rack on a roasting tray.

2
Done

Heat a small frying pan over medium heat and add the tamari and the red onion. Saute for a few minutes, then add the kombu broth and thyme leaves. Reduce the heat to medium-low and cook the onions for 20 minutes, stirring often to prevent them catching and burning.

3
Done

Place the cauliflower in a small pot, just cover with water and add a pinch of salt. Bring to the boil, then cook for 12-15 minutes or until the cauliflower is very tender.

4
Done

Meanwhile, cover the lamb cutlets with the pesto and season well with salt and pepper. Place them on a wire rack and cook under the grill and cook for 7-8 minutes, turning once. You could also place the cutlets in an air fryer set to 200C (400F) and cook for 5-7 minutes.

5
Done

Drain the water from the cauliflower, making sure to shake the cauliflower as it drains to get as much water off as possible. Add the garlic, curry powder, garam masala and turmeric to the cauliflower and blend with a small food processor or stick blender until very well pureed. Taste for flavour and season with salt and pepper.

6
Done

Serve the cutlets with a side of the curried mash, some of the onions and a sprinkling of the mint leaves.

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Salt and Pepper Squid
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Minestrone Soup
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Salt and Pepper Squid